I have little experience sharpening single bevel knives.
Jon's videos are really good, informative
I saw a video on youtube by Steve Gamache in which he says that from the shinogi line to the edge, there should be one bevel, not a compound bevel, and that pricier knives have better "flat blade roads".
http://www.youtube.com/watch?v=vXkyUEefbeU I think this is the video.
This is confusing me. Is this true? The knive in the video looks good. but how should I sharpen my tanaka 180mm deba. Is this 0 grind thing a good idea ( for a deba)?
Also, what is the difference in grind between a cheaper single bevel like a tanaka deba and an expensive one like Konosuke or Doi?