Having trouble sharpening yanagi
I have a yoshihiro yanagi (this one http://cgi.ebay.ca/Japanese-sushi-ch...ht_6765wt_1216).
Since I am very new to knives I am just comparing what I have. So comparing what I own and use, I just cannot get this yanagi to approach the sharpness of my konosuke HD gyuto.
I know the HD is much more expensive than this knife, but I have the feeling something just isn't right and I doubt I have reached the "limit" of this knife. Am I expecting too much out of this yanagi? I doubt it and think it is a problem with my technique, but I have been going at it a few times and doing it slowly but just not getting the results.
I have a yoshihiro usuba which is very sharp.
One thing...I do not have a nagura and notice I don't get much mud on my 6K. Does this make a big difference?
I use 1200 bester, Arashiyama 6000, leather strop with Chromium Oxide.
I've been following the instructions on Jon's youtube videos and I've tried to resharpen it multiple times.