Sharpening Tojiro Honesuki

[BertMor]

Were is that pic of Ken when I need it?

This actually made me laugh out loud !

[Jay]

That honesuki has one of the most biased grinds I've seen. It must be 95/5. It's a ***** to sharpen, but the good news is that it doesn't need yanagi level sharpness, as it relies on brute force to muscle its way around bone.

[chazmtb]

Were is that pic of Ken when I need it?

Ugg. Let's not go there and be civil. Although I would get a little chuckle.

[Eamon Burke]

I think the aggressive edge is really helpful here. IME cutting raw chicken is not a great task for a really polished edge, because of how soft and easy the meat is, contrasted by the tough connective tissue and that slippery fat layer.

With as much chicken as I hack up at work, I probably should get a Honesuki.

[ThEoRy]

I do a lot of chicken yet also I like to clean tenders with my honesuki so I take the edge to 5000 then strop on leather with diamond. Great sharpness, perfect bite.

[mikemac]

.....guided vs freehand....

either way, to me screams for a magic marker