Benuser

One thing to remember concerning wedging: how thin a blade might be, if both sides have an identical geometry and are eachothers' mirror...

It's probably close to 50/50 by weight, mixed when warm, can spread on just fine when room temp.

Mineral oil mixed with beeswax is my standard handle/board maintenance oil

Flat bevels. Why? Because friction. 2 flat surfaces create a lot of friction and suction. If the bevels are convex, there's way less...

I like to have it convexed. Sounds more complicated than it is. If you're familiar with the notion of a primary, or back-, or relief...

IIRC they do perform a light regrinding. Mine came unsharpened, probably after some light breadknifing, in an attempt to solve a little...

Up for sale is this modded 8 inch Victorinox stainless steel chef knife. I cut tang and converted to hidden tang. Handle is magnolia...

Sabatier says they are from the 50-60s. Makes sense, as the French public was very slow in accepting stainless, even when they exported...

I checked the handle. Yes, indeed, it leaves some minimal stain. I stand corrected about the logo. Had another Sab in mind. On this one...

I wouldn't be surprised if yours was wider — just by looking at it next to the Herder. And indeed the fingerguard is wider. In that case...

And this one is sold. Thanks for looking.

With Japanese knives — either with Western handle or not — the difference is huge. In that respect very different from what e.g. Wüsthof...

The OP was initially looking for stainless damascus.

But it is a lot easier to blend and create a "new" finish on a non-Damascus blade.

Good for you to be open to learning to sharpen! You can do it and the forum/YouTube can help. The Japanese Knife Imports sharpening...