It isn’t dead straight / flat like an usuba or noodle knife would beWhat do you mean by swept edge?
Often flatter than a chef knife but not flat
It isn’t dead straight / flat like an usuba or noodle knife would beWhat do you mean by swept edge?
Far from me to say it's no real skill. On the contrary. Only noticed, with edge trailing on larger knives, say 240mm and larger, using the entire surface is far from simple, as the angle tends to get lower the further you're getting from the initial position. Reason to suggest checking with a marker and a loupe, as the OP is looking for very large stones, both in length as in width.The idea that it's a not a real skill seems unusual. @stringer and others do it routinely in videos. Pretty much all use of a steel is exactly this.
I am not that good at it, but I think I can do it for about 150mm of edge.
I'm a bit sceptical regarding the possibility to hold an exact angle with long sweeping strokes. Checking with sharpie and loupe is likely to give disconcerting results.
from Shinko or Naniwacommercial grade horizontal wheel
Edge trailing moves the scratch pattern further up the bevel. I can clearly see it on straight razors, even the very stiff ones with no flex and of course the angle is held exactly the same. It even shows this with hard stones that don't slurry.I had long edge trailing sweeping strokes in mind. Didn't notice the same when edge leading, strangely.
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