Zwiefel
Senior Member
- Joined
- Jul 22, 2012
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Just got my first single-bevel in the mail today...putting a few coats of mineral oil on the handle + saya to prevent staining, etc. as the wood arrive very raw (nicely sanded + finished, just raw, if that's the right word).Looking for any thoughts on techniques, cuts, meals, sharpening, etc. for a noob with this to build skills around all aspects of owning using this type of knife.Knife is 210mm Uraku White #2 Usuba, left-handed.Welcome any thoughts...don't assume I know anything...except, perhaps, the difference between 1 and 2 bevels