JohnnyChance
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- Feb 28, 2011
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Tristan, I find that sectional sharpening really helped me work on my consistency but I do a variety of strokes depending on what seems to be working. I think the direction I stroke affects the way the knife cuts significantly.
Makes sense though. I have noticed this as well. For a extremely exaggerated example, the way teeth on a saw are designed to cut in either a pull or push.
So for a gyuto that one push cuts with, you would want to sharpen in one direction, and in say a suji, where you are making long pull cuts, the opposite way.