Inconsistent geometry and sharpening main reasons…. it does not take that cutting feel expected in a W2 which I am getting from other W2 far far far better and horribly over grind in some parts of the blade, not expected for the price point, I can forgive the f&f but not this…
11 year old thread restored to life! I fear all you have done is to awaken a sleeping giant and fill it with a terrible resolve.
Mazaki's Wh2 is hard and glassy on the stone, take the edge to a coarse grit and move up from there if you have difficulties. I finish my Maz Wh2 with a Shapton Glass 500.
FWIW this was a complaint quite a few people made early on when Mazakis starting picking up steam 5-6 years ago maybe? Future iterations of his wh2 were a lot better than the early ones that I tried.
I'm gonna try adjusting the edge a bit, just need it to last like two more shifts cuz I sharpen once a week regardless. But if that doesn't do it, I'll give a different steel a shot.
You’re talking about ginga wh2?
What do you think of this instead? I'm sure their fit/finish should be fine, and the steel might be better for some applications.
Make sure it's thin behind the edge.
The ginga Swedish stainless (aeb-l) series might be a good option, the edge should last a lot longer with brined meat, value is great and you don’t have to adjust anything cause it’s basically the same knife…
No, for me it really depends on the task and the knife rather than the steel.
That's kinda what I'm thinking. I love the knife, but idk if it's meant for literally hundreds of pounds of brined meat a week. White #2 wakeup call: I need to carve out a little more time to sharpen, or find something a bit more durable.
Vintage!
, mate, but is true..,steels are not the unique factor, but is a lot who is doing it//hrc//grind…
Really on a 500 only??? Thats quite coarse mate!!
The perfect petty suji(s) are waiting for you
