Thoughts on wide bevel knives?
What do you all think about wide bevel knives like Carter, Takeda, Moritaka, and who ever else makes them.
How do you sharpen them and what grit level do you finish at?
Personally I lay the wide bevel flat and grind until everything is even and I've got a burr on each side. I take that bevel all the way to the highest stone I have out at the time then make a microbevel with that stone and leather strop at about 45 degrees.
Just wondering what the more seasoned sharpeners do.