Digging up old bones…
As if you don’t already have enough to do, I have an idea for a new video. This one is purely selfish.
How about tips, tricks and pitfalls of sharpening knives with super-thin edges and tips, such as, well almost all of the high-end knives you sell.
Sharpening a knife with a super thin edge, such as a Heiji or a Shigefusa, poses different challenges than a “normal” Japanese knife, especially at the tip. Demonstrating things to be aware of such as the actual angles at the primary and secondary bevels, pressure, rotation and lifting the handle when sharpening the tip would be very beneficial. And anything else that I’m missing.
From my own experience, many of these things were not immediately apparent to me when I went from a normal knife to a Heiji, and now I’m a little sketchy when it comes to sharpening super-thin knives.
Thanks Jon. mpp