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OMG I don’t even know what the actual F she’s trying to do or show. But this is definitely a case where having a dull knife is a feature...
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For most Japanese knives, 20 degrees is pretty obtuse but that's another matter. For thinning, you'd drop down much lower, probably...
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I don't have any super steels. I use diamonds for crappy stainless. Crappy stainless doesn't do particularly well with Japanese style...
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There are few professions, if any, with such a staggering disconnect between the craftsmen and their tools.
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Does qualify?
Short and thicc
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