they only say it's difficult for people new to knife sharpening. =DSince it is the edge being discussed, I'm good with that. Easy enough to change, but if the factory has a problem getting and even 50/50 edge, I doubt I could do better. Why would a company say it's "quite difficult" so they proclaim 60/40? Sounds like just a way to justify an uneven bevel, so bias it on purpose one direction.
i don't find my tojiro to be chippy at all.Tojiros are pretty chippy and not particularly fine-grained.
i sharpen to around 5k.Why?
By the way, you'll have to go far beyond the 1500 grit to get your VG-10 properly deburred.