Garner Harrison
Well-Known Member
Hello guys, just me again asking for some help. On a previous thread I was enlightened on the ways of the Hamaguri sharpening technique and watched Jon's video from JKI and began my journey.
So this is my first attempt at it with my completely stainless knife, which I later regret...
This is what I was going for, since I didnt think I could do a stronger Hamaguri grind as I already had spent nearly 10 hours flattening the bevels before attempting this and thats why there is a extra bevel towards the blade edge. The tiny bevel on the edge is just a super light microbevel, a few swipes on my 6k stone and newspaper. Damned stainless steel!
Now, after I attempted that grind profile I chopped up various hard veg to see if I succeeded and now I ask you, judging off those pictures did my attempt work? Cause I can see the food releasing before hitting the shinogi line which I think means it worked.
So this is my first attempt at it with my completely stainless knife, which I later regret...
This is what I was going for, since I didnt think I could do a stronger Hamaguri grind as I already had spent nearly 10 hours flattening the bevels before attempting this and thats why there is a extra bevel towards the blade edge. The tiny bevel on the edge is just a super light microbevel, a few swipes on my 6k stone and newspaper. Damned stainless steel!
Now, after I attempted that grind profile I chopped up various hard veg to see if I succeeded and now I ask you, judging off those pictures did my attempt work? Cause I can see the food releasing before hitting the shinogi line which I think means it worked.
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