Hey guys, Im a Ramen Chef from San Juan Puerto Rico. Currently own a Food Truck. Cutting meat pork/ chicken breast and other veggies made me discover sharpening. After many Sams Club NSF knifes, i got my first Set of Japanese Knifes on a trip to NYC, were i visited Korin and got a Togiharu Gyutou and Santoku. Thats were it all started...now every time I travel its an excuse to buy another practical tool for the roll. Currently im experiencing a lefty revival, ive been using righty knifes for long... but after a long time i decided to simply start grinding my knifes the lefty way.....and while ive gotten great results, it gets a bit confusing cause im actually thinin the taller bevel, trying to slowly "flatten"it (10degree?), and then deepening the new leading edge.... anyway ill be asking a lot about sharpening....as now i actually bought a set of Aritsugu Leftys (petty and gyutou). anyway, glad to be here.