mdoublestack
Well-Known Member
- Joined
- Apr 3, 2011
- Messages
- 142
- Reaction score
- 16
Late night sharpening, I am thinning my 240mm mizuno gyuto... mostly for fun, and to take some metal off behind the edge, and make it a better cutter. It is taking a VERY long time, so it got me thinking... do you go thin all the way to the edge, making one large(+/-.5") bevel, deburr, then microbevel? Or do you just thin it as long as you feel like it then establish another "primary" bevel? Ive done both in the past, just not on this knife. Blue #1 is resilent. Sheesh