Life is like a dogsled team. If you ain't the lead dog, the scenery never changes.
I like to sharpen a wide cutting bevel even after thinning, dont ask me why, I just know that I like how it cuts that way.
I never sharpening my wide bevele knives on cutting edge only! it will cause the edge thick up quickly..... there are two ways to sharpening wide beveled knives: V shape edge & hamaguri edge. personally, I prefer hamaguri edge much more!
V shape edge(easy way) - you thinning/sharpening entire wide bevel under shinogi line, then you put a primary bevel on at whichever angle you prefer(higher angle for tough edge, lower angle for thinner edge)
hamaguri edge(harder way) - same way you sharpening a single bevel knives.....only doing on both sides! Jon's video will demonstrate how to sharpen a single bevel knives better than my crappy English!
Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!
What stones are you guys using for this? At least what progression to get out most of the scratches, both synthetic and natural stones?
To be clear, what I observed was:
- grind marks (top of bevel)
- no grind marks (middle)
- grind marks (bottom of bevel)
- no grind marks (last few mm down to edge)
I got the knife second hand with a sandpaper finish, but from what I see online Konosuke Fujiyamas do come with a kasumi finish.