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Thanks guys - gotta go and get some higher grit sandpaper :)

Thanks very much! Do you think going over it more with the fingerstone will produce a better result? Or do I need to go back to sandpaper?

This is my first decent result from refinishing a blade - it's certainly not up to the standards that I see here, but I'm pretty proud of it. This is a well used Myabi artisan gyuto that I've owned for about 5-6 years. It had tons of usage marks, even over the soft hammered cladding. I thinned...

I'm sorry I don't understand this part of the conversation. If I raise the spine, wouldn't I be rolling the edge over? Everything that I've read so far says that I should do everything possible to hold the same angle.

I'm not sure I understand your meaning. I'm holding the knife at a specific angle on the stone with one hand and applying pressure with the other that's pressing the blade to the stone.

I think I understand what you mean. It also feels like it gums up with black spots on the stone really quickly. I wish I had done a bit more research on the stone to find something better

Just an update for everyone - I had a sharpening session tonight and I felt like I was able to get much sharper than I had previously. I used the Ohzuku Awasedo Asagi jnat (hs56.) I really focused on finding the burr and then gently removing it. I found that I had to use a lot more pressure...

Thank you Mr. Martell. I'll definitely refrain from using a strop until I get my.edges better. I really appreciate everyone's advice and knowledge!

I have a question - on all of these beautiful examples, do you thin the wide bevels until there are no hi-low spots before you start to polish? I've tried to polish with fingerstones, and it shows where the high and low spots are on the blade road very much

I'm honestly not sure if I even like the super stones. Both the 1k and the 5k seem to get loaded up very quickly. I wish I would have used this forum more before I spent the money on them. I'm not sure about the overpolishing that you are referring to... probably due to my inexperience. I do...

Thank you both. I will have to focus on finding the burr quite a bit more. I probably would imagine that I won't get a burr on the 1k or higher than I would on the 400 (which was very much obvious) I'll try my nail and further up on my fingers, as well as a paper towel. I'll keep working at...

I have very hard fingertips from being a violist for 20 years. I understand testing for biting into the fingernail, but how would I check for a burr on my fingernail?

I was hoping for some more constructive advice in this thread than this. We all have to start somewhere. I feel like I'm holding angles relatively well, but I have trouble feeling the 1k burr vs the 400 burr, which was readily apparent. I have thoroughly enjoyed Jon's videos, and will...

This has happened to me as well - first time I tried to sharpen the Munetoshi - very disappointing. I think this was part of the reason why I started this thread.

Thanks everyone! It really helps to know that other people have had some issues as well. unprofessional-chef - I have used the sharpie trick multiple times when I was sharpening to make sure I was hitting the area's that I've wanted to earlier on, but since then I've learned to look at the...

That honestly was the best video I've seen! I may have some unrealistic expectations - I know the out of box sharpness on the munetoshi was sharper than I have been able to achieve, but the factory edge lost that sharpness relatively quickly.

Hello I've been a lurker here for several months now, and I apprciate all of the knowledge on the forum. I'm learning sharpening still (I want to say I'm a bit more than a beginner, but not advanced by any means. I have Shun 400/1000 combo, Naniwa Superstone 1000 and 5000 stones, and I...

I'd like the boning knife, can you pm me please?

I would be interested in the number 1, can you PM me (i don't think I can PM you directly)