How do you sharpen your microbevel?
Recently there have been 2 very interesting videos about microbevel (or secondary bevel) (In Japan we say 糸刃 which means thread edge) sharpening.
One is from Jon
Microbevels- Japanese Knife Imports
Another is from Maxim
Shigefusa Kitaeji pity 180mm sharpening and cutting
The resulting edge would be like this for Jon.
and this for Maxim.
I myself make the microbevel like that I get OOTB.
So for Shigefusa and many other double bevel knives I have I make it like Maxim.
I have one cheap SS knife from Seki which my wife use.
It is a double bevel Santoku and the microbevel was single bevel like that of Jon.
I sharpen this knife like this:
When I sharpen backside I tilt it very little to deburr.
Would like to know how others do.