josemartinlopez
我會買所有的獨角獸
I bought some Naniwa Professional stones to refine my sharpening technique because of their good feedback. I am practicing on an old Wusthof knife and am finding my handles find a natural angle for the knife. I can readily get it sharp but the edge does not last that long.
Probably a stupid question but how do I transition to sharpening a double bevel Japanese knife in the harder steels? For example, I was thinking I need to be conscious that when I transition, the sharpening angles will likely be more acute and some knives will not be symmetric.
Also, how do I know if I have mastered the really simple task of sharpening a typical German knife? Getting it sharp enough to cut paper is a low bar, and I want to make sure I do not maintain any bad habits when I transition.
Probably a stupid question but how do I transition to sharpening a double bevel Japanese knife in the harder steels? For example, I was thinking I need to be conscious that when I transition, the sharpening angles will likely be more acute and some knives will not be symmetric.
Also, how do I know if I have mastered the really simple task of sharpening a typical German knife? Getting it sharp enough to cut paper is a low bar, and I want to make sure I do not maintain any bad habits when I transition.