EdipisReks
Founding Member
- Joined
- Mar 1, 2011
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Nice post, ER. I agree w/ everything that's been said here. I don't have much to add to...
Jon has told me that w/ a crisp shinogi line, stiction is minimized, just as you described. The less crisp, the more food will stick.
Youve done a nice job keeping the shinogi line crisp, especially at the tip. Jon has also pointed out to me that on a knife like a Heiji gyuto, the transition isnt between blade face and secondary bevel isnt quite as clearly defined as in a true single bevel knife, so these knives are tricky to sharpen properly and maintain that crisp shinogi.
Honestly, I was hoping youd be able to post some vid footage of how you do the secondary bevel, especially at the tip. I botched mine up pretty badly, and since Jon fixed it Ive been scared to go at it again. Ive been practicing a little on some cheaper knives, but wont know how much better Ive gotten until I try the Heiji again.
Just for folks to know, I messed mine up by using too much pressure; not maintaining a consistent angle which blurred the shinogi; used to much pressure on my handle-holding hand (I switch hands always have the edge facing me) which caused an over-grind at the heel; lifted the handle too high while using too much pressure at the tip which caused the tip to crumble and break off; over-rotated at the shinogi line at the curve towards the tip which again caused a blurring of the shinogi and made a lot of scratches on the blade face.
I really didnt realize how thin and delicate the edges and especially the tip of knives like these are. And also, the angles are VERY low and the transition between primary and secondary bevels is very slight. Jon measured the angles for me on a new knife, and the primary bevel is around 5d and the secondary is around 6d. So the included angle of the cutting edge is around 10d total, with only a 1d difference between primary and secondary. Lessons learned.
maybe after i move i'll have time to make a video. it sounds like you know what to do, next time, though. i had owned and used single bevels for a good long while before getting my first Heiji, and most of the process is the same.