I've been trying to get the shinogi and edge of my yanagiba straight.
I've spent about 2 hours on a 320 diamond plate and it's really frustrating now.
The problem is I've got all the high and low spots out, all the blade road (kireha?) is touching the stone, but the edge is curving in and out beyond my control.
I drew this red line to illustrate what I mean. What I don't get however is that when I sharpen the kireha, it touches the stone evenly and still sharpens only the concave part and worsens the problem. I only put pressure on the convex bit of the edge and still it won't grind away. So tempting to go breadknife'ing on my diamond just to grind the high concave bit off but I'm fairly sure I couldn't still sharpen it properly.
What on earth should I do? Are you experiencing similar problems?
I think one bit of my problem is that this isn't an expensive knife and the finish wasn't too good. So it needed some flattening and that's where my problems started.
I've been into proper Japanese knives for about 10 years now and I think I can do a fairly good job at getting a blade sharp, but correcting a grind is much more difficult!
I've spent about 2 hours on a 320 diamond plate and it's really frustrating now.
The problem is I've got all the high and low spots out, all the blade road (kireha?) is touching the stone, but the edge is curving in and out beyond my control.
I drew this red line to illustrate what I mean. What I don't get however is that when I sharpen the kireha, it touches the stone evenly and still sharpens only the concave part and worsens the problem. I only put pressure on the convex bit of the edge and still it won't grind away. So tempting to go breadknife'ing on my diamond just to grind the high concave bit off but I'm fairly sure I couldn't still sharpen it properly.
What on earth should I do? Are you experiencing similar problems?
I think one bit of my problem is that this isn't an expensive knife and the finish wasn't too good. So it needed some flattening and that's where my problems started.
I've been into proper Japanese knives for about 10 years now and I think I can do a fairly good job at getting a blade sharp, but correcting a grind is much more difficult!