Thining knives without a Shingoi
I understand why its necessary to think knives. I’ve been watching Jon and Murray’s knife videos ad-noisome and read some old threads by Dave and TK from Knife Forums. Very helpful but do you thin a knife the same way if it doesn’t have a shinogi line?
I just don’t understand how to preserve the profile of the blade face if you’re grinding a secondary bevel in. Can somebody shed light, maybe even suggest a method that works for them. Video’s would be wonderful too. I don't want to screw up my Kono, Yusukes and DT.