woodpieces
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- Oct 13, 2013
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I'm a newbie sharpener looking some advice or tips on how to hold a cleaver when sharpening.
I've watched a bunch of videos online on freehand sharpening but very few of them most of them involve either a petty or a gyuto.
I was wondering if anyone had any advice on how to hold a cleaver both in terms of angle of approach to the stone and keeping a constant angle..
This is particularly a problem for me when trying to sharpen the left side of the knife, as I am right handed,
I'm changing my angle a lot due to the increased height of the knife..
I know that there's a "two penny angle" recommended sharpening angle for gyutos.. anyone out there able to give me a guideline as to how high I should be holding my knife off my stone?
:thankyou:
I've watched a bunch of videos online on freehand sharpening but very few of them most of them involve either a petty or a gyuto.
I was wondering if anyone had any advice on how to hold a cleaver both in terms of angle of approach to the stone and keeping a constant angle..
This is particularly a problem for me when trying to sharpen the left side of the knife, as I am right handed,
I'm changing my angle a lot due to the increased height of the knife..
I know that there's a "two penny angle" recommended sharpening angle for gyutos.. anyone out there able to give me a guideline as to how high I should be holding my knife off my stone?
:thankyou: