so i just received a bunch of knives to "finish" my professional set for work.
-tojiro dp honesuki 150mm
-toiro itk 270mm bread knife
-konosuke HD 240mm gyuto
-Gesshin Ginga 210mm petty
-tojiro stainless shears
-hopefully a deba from jon here pretty soon.
anyways i was looking at the honesuki and it looks like the bevel is a 90/10 although i could be wrong, it also looks like the angle is pretty steep like 18-22 somewhere in that range.
does anyone have any advice on whether i should keep it this way?
as for the bread knife im not sure how to sharpen that the ones we have at work we just use a steel or ceramic rod and hold it at the angle wanted and "swipe" it up and down the length of the blade is this the correct way for this type of slicer?