Hello good people of KKF!
I was wondering if anybody could offer some pointers on the thinning process. I have a Konosuke Fuji in white #2 which I've had trouble getting really sharp for the longest time. I decided to try and thin a bit behind the edge and the cutting performance improved dramatically, so it's nice to claim a bit of success. However, the problem is the job just looks like sh*t. I did it with my Chosera 1000 (good choice? bad choice?), and it left it a bit scratchy. Now I suppose I know to polish behind the edge as well.
But I suppose my real question is this: does anybody have any advice/tricks for keeping a consistent angle when maintaining it that low? Though I was trying, I struggled to maintain my thinning angle consistent throughout, which lead to a kind of ugly wavy line behind the edge. Frankly, I'm not really much of a perfectionist, all my knives are for work and get beat on hours a day, so what I care mostly about is cutting performance, but I can't help but think performance would improve a bit with more consistent tune-ups anyways. As usual, any help is greatly appreciated.