I believe this is a recommendation I got from KKF: http://www.amazon.com/The-Complete-G...=pd_cart_recs2
Z, Sounds like a great road trip. When you get to I-75 turn right and go about 14 hours, then blow the horn.:cool2:
I think the book recommended on the subj is:
Was available from Korin as well.
In it the three original(?) Japanese knives, usuba, yanagiba and deba, are detailed. The book you cited is more suited for tool sharpening.
Thanks DaveB! I also just remembered your materials on Google Docs..need to re-check those.
the book I noted was for Patatas Bravas...he mentioned wanted info on sharpening that was written in english.
Translation: I know that you usually add micro-bevs when you sharpen, and I think you just add a single micro-bev, not a double. If so, I was wondering what side of the usuba you might have put the micro-bev on, but you've answered that. And yes, I was curious because I've seen how a single micro-bev is put on the back of a deba.