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A Tojiro white two 165mm usuba came with a nice and flat ura. Only 2-3cm of the tip bent to the right. The hira is concave from handle to tip, shinogi is a round bevel. Trying to bend the tip to ura level, the middle of the knife gave in. The Ura became concave. Ups. So far bending works to get...

The stone should be an old Stock ohzuku. A least it schould be a reliable tool. 2.7g/mmm indicates a low 5/5. That is exactly what I hoped for, might be manageable to a mediocre sharpener like me. Thank you. :) @all With a little more trouble than I like, I need something to cheer me up. What...

I like thin slices of some food. So I thinned from the right to keep the left side flat. The knife is a #1 San Han Nga, a small stainless chinese knife .6mm thick above the bevels, about 1mm from the edge. The steel is tougher than hard. With a resonable thin tip it might become an useful...

I started thinning with some sanding paper. Is rough grit faster than fine grit? #25 was slow. With a thick stainless chinese chef knife there is plenty contact area. #60 felt like cutting a bit. #80 felt better and took off about 1g in 15 minutes. But it felt a little scratchy, finer grits...