As titled...looking for a Tanaka Blue steel damascus 240 that someone is no longer using or doesn't like reactivity, etc...
Actually the part with power drill went absolutely fine.
Is thining the bevel of the very tip on a coarse stone that went wrong
Here is a really good thread breaking down the characteristics of the two stones (and it includes a comparison to the Gesshin S&G), as well as video
Personally I feel that this is a rather significant shortcoming of a blade which is going to be used as an all-purpose chef's knife. There is no doubt