Well, I’ve just started sharpening my Takamura Migaki on some Shaptons and am happy with my rookie results so far. I’d say it’s been sharpened six times between me and pro sharpeners. However, it occurred to me that when I looked at the choil that perhaps the shoulders looked a little thick and I may need to thin. I still like the cutting performance and it doesn’t wedge too badly (although it is getting harder to split an onion without much effort).
In others' more expert opinion judging by my pic, should it be thinned? If so, I’ll thin it for my next sharpening session. For comparison, I’ve also included pics of my Takamura Hana gyuto (only been professionally sharpened twice by Dave) and my CCK cleaver, which is super thin. EDIT: Does the right side of the bevel on the Migaki look slightly flatter than the left? Is this a result of my rookie sharpening? If so, why?
Thanks!
In others' more expert opinion judging by my pic, should it be thinned? If so, I’ll thin it for my next sharpening session. For comparison, I’ve also included pics of my Takamura Hana gyuto (only been professionally sharpened twice by Dave) and my CCK cleaver, which is super thin. EDIT: Does the right side of the bevel on the Migaki look slightly flatter than the left? Is this a result of my rookie sharpening? If so, why?
Thanks!