Recent content by BHolcombe

Thanks, I appreciate your comment. I don’t dispute that a convex bevel is stronger. I just prefer flat bevels because most of the time I chop by riding the bevel on chisels and prefer the ease self jigging on Japanese planes. Tap on the back of blade with a hammer to move it forward, tap...

You can definitely adjust Japanese planes on the fly, I do every time I use them. I use both western and Japanese planes, I find both pretty straightforward and easy to work with. Japanese planes are untouchable on softwoods and western planes a little easier to work with on hardwoods. A...

Same thing on this one, and you can still see some evidence of the heel being over ground. This one had an incredibly shallow edge on it, which met the cutting board and turned into a burr even with a very light touch. I microbeveled this one also and to the same effect now the knife is sturdy...

Thank you, glad to hear I'm on the right path. It was probably a bit goofy of me to renovate the bevel upon receiving the knife because as you say the finish was pretty nice looking right from Heiji, but there were a few minor dips and such that I wanted to work out. I also had to straighten...

Been putting some time into that kasumi finish, the extreme edge is finished with the nakayama, but the bevel is finished with uchigumori stones, and judging from this photo is still in need a bit more work.

Bought mine a few months back, been working on the kasumi finish lately.

Kanoyama cordovan paddle strop.

I believe that is William Ng's workshop.

On a coarse grit with carbon steel I would still expect to feel a pretty decent burr, but at 1000 grit I think a noticeable and consistent burr is good. I would expect a less noticeable burr than on stainless.

Yes, this blade's sharpness falls off the cliff. I agree it's a waste of effort, but I did want to see if I can achieve 'over-sharp' which I still suspect is mostly from over aggressive stropping which rolls the bevel.

I was more curious to see if I could over sharpen it. It's definitely unnecessary, and my wife will likely be angry with me for even sharpening it, but it cuts ripe fruit skin without issue. I polished my Heiji yanagi-ba to Nakayama asagi (30,000~) and it can do the same, but I figured it a...

I sharpened a knife my wife's set of Henkles to 13000 grit....cut through a ripe plum without skipping.

I'm looking for a good Japanese source...that ships internationally. Korin is 3x what I've seen on the one Japanese-English website that had one with similar copper banding.

Cheers! Good to see you both as well. Thanks gents! Hah, that's quite true, there is alot of overlap. Honestly that pretty much explains Japan-Tool, it's basically just all of So's obsessions combined into one place.

Indeed, from So @ Japan-Tool. I love it, it was blazing sharp off the Nakayama asagi (also from So, lol).