Recently I heard that some Japanese makers expect their knives, even double bevels, to be thinned slightly as part of their initial user/retailer sharpening (honbazuke).
It makes sense to me that they would leave the edge sharpening to the user, since they may or may not want a microbevel or finer edge based on intended use, etc.
But shouldn't the geometry behind the edge be final when the knife leaves the maker? It seems integral to the knife design and performance, so I'm surprised they would want to leave it to others.
It makes sense to me that they would leave the edge sharpening to the user, since they may or may not want a microbevel or finer edge based on intended use, etc.
But shouldn't the geometry behind the edge be final when the knife leaves the maker? It seems integral to the knife design and performance, so I'm surprised they would want to leave it to others.