Hi all,
For those who deal with Japanese single-bevel knives, I have some questions for you regarding initial sharpening:
- When doing honbazuke (i.e., grinding out every last accursed high/low spot with the roughest stones one has), how much shinogi-raising should be involved and how much uraoshi should be done?
- How do I find out how to access the parts I'm missing? I use Jon Broida's technique of permanent-marker on the blade, but there are some spots that just don't go away even after hours with a Atoma 140 plate or a Shapton 120 stone, even if I try to press on those areas. (This seems especially difficult at areas near the point of a yanagiba or the "lead area" of a kama-gata usuba; somehow common-sensical "put the damned area in contact with the stone and make the damned passes" just doesn't seem to work._
Thanks all for any advice.
For those who deal with Japanese single-bevel knives, I have some questions for you regarding initial sharpening:
- When doing honbazuke (i.e., grinding out every last accursed high/low spot with the roughest stones one has), how much shinogi-raising should be involved and how much uraoshi should be done?
- How do I find out how to access the parts I'm missing? I use Jon Broida's technique of permanent-marker on the blade, but there are some spots that just don't go away even after hours with a Atoma 140 plate or a Shapton 120 stone, even if I try to press on those areas. (This seems especially difficult at areas near the point of a yanagiba or the "lead area" of a kama-gata usuba; somehow common-sensical "put the damned area in contact with the stone and make the damned passes" just doesn't seem to work._
Thanks all for any advice.