Sharpening a single-bevel reed knife requires a specific technique to maintain its unique edge geometry. Unlike standard Western knives, which are sharpened on both sides, a single-bevel knife like the Ando knife demonstrated by Tom Blodgett from Jende Industries has one angled side (the bevel) and one completely flat side.

These knives are typically forged with two types of steel: a softer steel on top for flexibility and a harder, high-carbon steel on the bottom for superior edge retention. Because of this construction, the sharpening process must be handled carefully.

Here is a step-by-step breakdown of how to achieve a razor-sharp edge on a single-bevel reed knife.

1. Find the Angle on the Bevel Side

Always begin your sharpening process on a coarse grit stone. Lay the knife flat against the stone on its bevel side. You don’t need to guess the angle; simply rock the blade until you feel the pre-set, factory bevel sit completely flush against the stone.

2. Sharpen Using a “W” Pattern

Because of the dual-steel construction, you need to apply pressure strategically. Lean forward slightly as you sharpen—this ensures the water on your stone beads out directly in front of the cutting edge.

• Work the blade across the length of the stone using a continuous “W” pattern.

• Focus on leaning your body weight into the motion rather than aggressively pushing or forcing the blade down with your hands.

3. Check for a Burr

As you remove metal from the bevel side, a microscopic lip of steel will fold over onto the opposite side. This is called a burr, and creating one is the entire goal of this first stage.

Safety Tip: To check for a burr, lightly drag your thumb or finger down and away from the flat edge of the blade. Never slide your finger horizontally along the cutting edge. You are feeling for a rough, slightly raised wire edge.

4. Clean Up the Flat Side

Once you have established a consistent burr along the entire length of the blade, flip the knife over to the flat side (the side made of hard steel).

• Lay the blade perfectly flat against the stone.

• Gently rub it back and forth.

  This step serves two purposes: it cleans off any surface rust and pushes the burr back toward the bevel side so it can be removed. Keep in mind your specific knife’s geometry while an Ando knife has a completely flat grind, other knives might be hollow-ground (concave).

5. Refine the Edge

Flip the knife back to the bevel side. Repeat your “W” pattern motion, but this time use much lighter pressure. Stay relaxed in your hands and shoulders so you don’t bend or warp the delicate edge. This light pass will even out the burr and begin polishing the steel.

6. Progress Through the Grits

Once the burr is consistent and the edge is cleaned up on your coarse stone, the foundational work is done. To achieve a polished, razor-sharp finish, repeat this exact same sequence bevel side, check the burr, flat side, refine using progressively finer grit whetstones until you reach your desired sharpness.