Devon_Steven
Senior Member
- Joined
- Nov 4, 2014
- Messages
- 324
- Reaction score
- 11
This Tanaka Blue#2 gyuto is a really great knife, it cuts very well and I am very impressed by its edge retention.
However, it arrived with a low spot/overgrind on and around the edge on the left-hand side of the blade (you can see it at the bottom left corner of the youtube play button).
Below is a short video to show the low spot and it effect it has on the cutting edge. The low spot is around a third of the way from the heel to the tip and can be seen by the differential scratch pattern. It is particularly clear between 27 and 34 seconds.
[video=youtube;fRJbiAoDc5s]https://www.youtube.com/watch?v=fRJbiAoDc5s[/video]
In order to get the edge into a straight line, I'm thinking that I should remove some height while keeping as much of the knife edge as possible on the stone - as per the photo below (I know I have the unaffected side of the knife on the stone, I wanted to hold the camera in my right hand).
And then to continue, in future, to sharpen the knife using an angle like this to try to avoid wearing the edge at the low spot faster than the surrounding areas (which I think is why I have ended up with the un-flat edge section).
Any thoughts or advice?
However, it arrived with a low spot/overgrind on and around the edge on the left-hand side of the blade (you can see it at the bottom left corner of the youtube play button).
Below is a short video to show the low spot and it effect it has on the cutting edge. The low spot is around a third of the way from the heel to the tip and can be seen by the differential scratch pattern. It is particularly clear between 27 and 34 seconds.
[video=youtube;fRJbiAoDc5s]https://www.youtube.com/watch?v=fRJbiAoDc5s[/video]
In order to get the edge into a straight line, I'm thinking that I should remove some height while keeping as much of the knife edge as possible on the stone - as per the photo below (I know I have the unaffected side of the knife on the stone, I wanted to hold the camera in my right hand).
And then to continue, in future, to sharpen the knife using an angle like this to try to avoid wearing the edge at the low spot faster than the surrounding areas (which I think is why I have ended up with the un-flat edge section).
Any thoughts or advice?