Looks great, Danny...but why not just do the whole thing in the pressure cooker, rather than add the sous vide step? Not criticizing; just curious as
Actually 30° inclusive is probably not too bad for a Japanese knife.
The technique for running down ceramic rods isn't ideal though.
Very nice, indeed. They all look to balance very well with the blade, too.
So many talented people in our community!
Marko, thanks again for being so generous. That was really awesome of you.