I was just talking to a Japanese seller from whom I have just acquired a kamisori and he recommends the Betatogi method for sharpening.
He has some good HHT vids on YouTube too!
It seems with this method you simply hone the Omote completely flat then flip the blade and knock off the burr on the Ura side.
There's no alternating between Omote and Ura, just work on the Omote first them finish on the Ura:
A bit of Internet research shows that this is a well established method of knife sharpening as opposed to Hamaguri method (where a secondary bevel is created on the Omote and then the bevels are blended together).
I'm excited to try this method out on my next kamisori.
Has anybody else got experience with or thoughts on the Betatogi method?
It's also interesting that he calls the Japanese style of blade "Kataha" although I'm not sure if this refers to the grind or the sharpening process.
Betatogi Method For Kamisori
شارك عبر الماسنجر
