I want to get some clarification on out of the box sharpening. Let's use the Glestain Gyutou 210 mm 70/30 ground as an example. To maintain the traditional angles and grind, I would use a 2 penny angle on the right side of the knife for appx. 7 strokes per side, to achieve a burr. Then flipping the knife and using a 3 penny angle, remove the burr using 3 strokes, per 7 used on the front.
My question, really, is that I've received different information from different folks at Korin about the correct angles for the front and back sides of my knives.
What happens if I grind the right side at 3 pennies, instead of 2? What happens if I grind the back side at the same angle, but maintain the correct ration of strokes, 7:3? Etc.
So, while details might change, can we establish a GENERIC procedure for achieving razor sharpness out of the box for MOST western style japanese gyutou blades? How does this generic procedure change for a honesuki OOTB or a wa-deba? How bout a petty knife?