Some wide bevel gyutos do not have a crisp shinogi and never will, they have hammer blows/marks right at the top of the bevel and there's nothing you can do about this.
Now if the knife came with nice crisp shinogi line then maybe it's your technique. More practice!
When your sharpening on a water stone, keep changing the direction slightly every 15-20 strokes then look at the blade , you will be able to see where you need to put more pressure and where to put less.
I'm pretty sure it's my technique. Do you have any suggestions on what I should do when I practice?
Is it better to learn with a coarser stone (less strokes, less potential messes), or a medium one (more strokes but less consequences per stroke)?
What do you mean by changing the direction exactly?
jon seems to use mostly japanese knives. can the same techniques shown in his videos be applied to western style gyutos as well?Oh, and Jon at JKI has several excellent sharpening videos on youtube.
awesome. ill be sharpening an AS Hiro so I think the response should be similar.yup... the angles will be different and the bolster is an issue you will have to deal with, but knife sharpening is still knife sharpening at the end of the day
also, softer steels wont respond the same way to higher grit finishes, and deburring may be a bit more difficult depending on the steel
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