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Thread: My polished Sakai Yusuke

  1. #21
    Senior Member eaglerock's Avatar
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    Here is a picture of the tip after a fast fix



    Glad you guys pointed this out. i have to get better with sharpening

    but now you got me scared about the heel part

  2. #22
    Canada's Sharpest Lefty Lefty's Avatar
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    Very close...nah, don't worry, just watch what you're doing
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #23
    Senior Member EdipisReks's Avatar
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    being cognizant of the potential problem is all you need. just check to make sure that holes aren't opening up, and if they, correct them. the tip is definitely looking a lot better!

  4. #24
    Senior Member eaglerock's Avatar
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    this opened my eyes for those small mistakes i leave when sharpening, i had some undergrind with the heel too but it was very easy to fix.

    one problem i keep getting when sharpening is how i measure my angle.

  5. #25
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by eaglerock View Post
    this opened my eyes for those small mistakes i leave when sharpening, i had some undergrind with the heel too but it was very easy to fix.

    one problem i keep getting when sharpening is how i measure my angle.
    i don't measure my angles when i sharpen. results are what matter, not process.

  6. #26
    Canada's Sharpest Lefty Lefty's Avatar
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    I'm with Jacob on this. I just do it, making sure my mistakes aren't too bad
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  7. #27
    Eagle,

    Are you planning on going any further than 1200 grit polish? Also did you get a before picture of the deep patina?

  8. #28
    Senior Member eaglerock's Avatar
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    I can't find finer sand paper than 1200 in Finland. i forgot to take a picture of the knife before. but it was used in a pro kitchen for 2 years without any polishing so you can imagine

  9. #29
    Senior Member Benuser's Avatar
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    Use worn sandpaper with some stone mud.

  10. #30
    Senior Member heirkb's Avatar
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    Quote Originally Posted by eaglerock View Post
    I can't find finer sand paper than 1200 in Finland. i forgot to take a picture of the knife before. but it was used in a pro kitchen for 2 years without any polishing so you can imagine
    I wouldn't bother. It'll get scratched again anyways, right? And at some point you'll have to thin it, which'll scratch it to hell. If it was a knife with a shinogi line (a single bevel or something like a Heiji), then thinning would be much less messy, and I'd actually invest the time in keeping the knife nicely polished. Otherwise, not worth it to me.

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