I understand why its necessary to think knives. Ive been watching Jon and Murrays knife videos ad-noisome and read some old threads by Dave and TK from Knife Forums. Very helpful but do you thin a knife the same way if it doesnt have a shinogi line?
I just dont understand how to preserve the profile of the blade face if youre grinding a secondary bevel in. Can somebody shed light, maybe even suggest a method that works for them. Videos would be wonderful too. I don't want to screw up my Kono, Yusukes and DT.
Thank you
I just dont understand how to preserve the profile of the blade face if youre grinding a secondary bevel in. Can somebody shed light, maybe even suggest a method that works for them. Videos would be wonderful too. I don't want to screw up my Kono, Yusukes and DT.
Thank you