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Thread: Help!!!

  1. #51
    Quote Originally Posted by Benuser View Post
    About Hiromoto thinning: it doesn't need thinning out of the box, it needs thinning behind the edge every time you sharpen. It's true with every knife, but in the case of the Hiromoto, it's imperative. It will teach you proper sharpening and avoiding jig systems.
    Thanks for clearing that up!
    one man gathers what another man spills...

  2. #52
    Senior Member rdpx's Avatar
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    Ok I like this firm decision.

    Now reading about thinning it is never ending!


    Quote Originally Posted by chinacats View Post
    OK, Hiromoto, but as I understand, you must be willing to learn to thin this knife to get the best performance.

    http://www.kitchenknifeforums.com/sh...kness-question

    or as there are a few relevant threads try to google:

    site:www.kitchenknifeforums.com hiromoto thinning

    Cheers!

  3. #53
    Quote Originally Posted by rdpx View Post
    Ok I like this firm decision.

    Now reading about thinning it is never ending!
    As a general rule, learning how to thin is part of learning to sharpen. It is the only way to really maintain the geometry of the blade. So yes, a never ending part of the game.
    one man gathers what another man spills...

  4. #54
    Senior Member rdpx's Avatar
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    Quote Originally Posted by chinacats View Post
    As a general rule, learning how to thin is part of learning to sharpen. It is the only way to really maintain the geometry of the blade. So yes, a never ending part of the game.
    Yes - at first the idea of needing to thin the AS put me off it, but then I realised I would have to thin ANY knife...

  5. #55
    Senior Member Benuser's Avatar
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    Sharpening is not just putting an edge on a piece of steel. That might be done by a machine, or by a man reduced to behaving like one.
    It's more about restoring the previous geometry in another place - slightly upward towards the spine, where the blade is slightly thicker.

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