Sharpening Konosuke Stainless Honesuki Maru
This is my first boning knife, and I want to make sure I take the right approach with sharpening it - any advice on what angle, what grit stones I should be using? My gut tells me to stay away from steep angled bevels since this knife is used to take apart chickens, and needs to go through bone - but I'd rather ask before I go and do something wrong...
A safe bet is to follow what angles are already put on the knife by the maker. I would start grinding (assuming it's a right handed knife - on the right side) high on bevel and work my way down to the edge. On the left side it will be the same but a much smaller bevel hence less time/work. I would use a coarse stone to start and finish at about 5k(ish) with stropping for the de-burr part.