So i just bought a Suisin Special Inox 270mm Gyuto and the factory edge is pretty underwhelming. Not bad per se, but inferior to the edge i've put on my Victorinox Fibrox 10" chefs knife. It's holding well as i expected, but stupid me i started rubbing it on my grooved Wustof steel when it got noticeably dull after 2 days of heavy prep. Now after examining it under a jewelers loupe, i can see tiny chips on the blade. So i'm going to need to sharpen it sooner than i'd planned. Which is fine because i was looking forward to it anyways. The problem is, it's an asymmetrical edge and i've never sharpened one.
What i know(Think i know) is that a japanese knife doesn't just have an asymmetrical edge, the blade is actually ground asymmetrically, though i can't really tell by looking at it. So i can't just sharpen it symmetrically or it might start steering. I wanna sharpen it right so i'm here for help. It looks to be either 70/30, or 80/20. It's a pretty big difference, it's definitely more than 66/33. But this is just going by bevel length. The front(right) bevel looks to be slightly more than double the length of the back bevel. But i can't tell the angles. The front bevel LOOKS to be around 20o But i have NO idea about the back bevel, its just too small for me to tell. Are japanese knives typically just a deeper bevel and and equal angle on both sides? Or the other way around? Or both a deeper bevel and biased angle? I've looked and can't find a clear answer, and i am uncertain exactly HOW i should go about sharpening.
I'd really appreciate some help here.
What i know(Think i know) is that a japanese knife doesn't just have an asymmetrical edge, the blade is actually ground asymmetrically, though i can't really tell by looking at it. So i can't just sharpen it symmetrically or it might start steering. I wanna sharpen it right so i'm here for help. It looks to be either 70/30, or 80/20. It's a pretty big difference, it's definitely more than 66/33. But this is just going by bevel length. The front(right) bevel looks to be slightly more than double the length of the back bevel. But i can't tell the angles. The front bevel LOOKS to be around 20o But i have NO idea about the back bevel, its just too small for me to tell. Are japanese knives typically just a deeper bevel and and equal angle on both sides? Or the other way around? Or both a deeper bevel and biased angle? I've looked and can't find a clear answer, and i am uncertain exactly HOW i should go about sharpening.
I'd really appreciate some help here.