Aw'ight guys, I need some help with this...
I need to sharpen my Yusuke, and I don't know what to do with it.
A little back ground Ė as a couple of you know, I kinda made a mess of my Heiji 240. I thought I knew what I was doing with that knife when I sharpened it, but I didnít understand the geometry and how to deal with it properly. I made a combination of errors. (Jon has since fixed the knife, and itís stunning Ė he has amazing skills!)
Iíve never had these problems on any of my other knives, but they are not like the Heiji in most regards. But, I have seen evidence of these bad habits/poor techniques showing signs in my other knives, and I donít want to mess up another knife, especially my beloved Yusuke KS-clone.
Where Iím stuck is what to do with the factory grind. Thereís no visible bevels at all Ė the blade face just tapers down the sides right to the edge. I have no understanding of how they created the knife nor how to deal with it. My other Yusuke knives came this way as well and all were very sharp OOTB. Iíve since cut my own bevels at about 12-15d angles or so, and done my best to keep the bevel width consistent around the curve towards the tip. But I can see that they have changed shape over time.
Iím not sure this is the right thing to do with this knife. Iím thinking I should lay it flat on the stone and not worry about cutting a new bevel in. At least with the Heiji there is a distinct shinogi line to follow and a hamaguri edge. This Yusuke has nothing like that and I donít know where to start.