Is there anything special that should be taken into account when rounding the spine/choil of a takeda? I recently picked up a 240mm gyuto secondhand (with very nice Stefan handle) and would like to give it a bit of a touchup, as I tend to choke up on the blade a great deal and the spine/choil are not smoothed at all.
I'm obviously going to remove some of the kuroichi finish -- is there anything that should be done afterwards to protect the knife? Is this a bad idea?
I'm obviously going to remove some of the kuroichi finish -- is there anything that should be done afterwards to protect the knife? Is this a bad idea?