The knife came with very "high" angles on both sides, and as well the bevel width is very tiny. I've been sharpening it maintaining the factory bevels and wonder if most people set a new bevel at a lower angle, or just leave it alone?
Not looking to see anything in particular. I'm just new to sharpening so wanted to see a visual to attach to what you wrote. Whenever you have time would be great! Unless of course you tell me there isn't really anything to see that looks different from normal then you can forget it.my good camera away atm but what are you asking for?? do you want to see the bevel size or something that can be shown with the camera on my phone?? if not ill have my camera back in like a week and can snap off a few good ones for you.
another reason i dont like too high angles (smaller bevels) is i use a blue aoto 2k and its very soft. sometimes it feels like its going to dig in the stone if there is too high of an angle. i always sharpen at a maximum of 20 degrees on any knife whether its german or japanese.
yep. that would drive me crazy. nothing wrong with a 99/1 gyuto, but the geometry of the blade either has to suit it or has to be modified to do so. i probably would have taken that bevel twice the height. then again, i have usubas, so i likely wouldn't have bothered.too thick behind the edge
oh come now, it could very well have been the result of an amateur chef doing the same thing. the knife is fixable, and likely cuts just fine the way it is, honestly. i sharpen knives for friends, some of whom are keen gourmands (much like i am), and i doubt they can discern levels of cutting beyond really good. knives that i think vibrate too much are declared light sabres. that knife may very well do initial cuts very well, though i bet it vibrates.That Masamoto KS looks like it's the result of a pro chef sharpening his knife 99/1 every night, turning what was a sublime gyuto into a thick edged suji.