davidsong908
New Member
Hi
great to find this forum that might help me to fix this miserable mistake
I bought a shinko seilan aogami super k-tip gyuto by shiro kamo and It's the first japanese carbon steel knife. i posted the image
Kasumi method, iron-clad and the blade was straight like usaba when I got it.
but, which was a terrible mistake, I changed the knife shape into wa-gyuto(curved shape) because of the bent plastic cutting board,which the straight blade is not adoptable.
after 10 or 15 times of sharpening, the tip has been thinner and the not sharpened but the only burr got -remained. ive tried in few ways.killing the edge and reshaping, raising the edge about 15 degrees (usually, I do 8-10 degrees) and others, but I couldn't get proper sharpness,
please share any experience or ideas if you guys have. thank you
great to find this forum that might help me to fix this miserable mistake
I bought a shinko seilan aogami super k-tip gyuto by shiro kamo and It's the first japanese carbon steel knife. i posted the image
Kasumi method, iron-clad and the blade was straight like usaba when I got it.
but, which was a terrible mistake, I changed the knife shape into wa-gyuto(curved shape) because of the bent plastic cutting board,which the straight blade is not adoptable.
after 10 or 15 times of sharpening, the tip has been thinner and the not sharpened but the only burr got -remained. ive tried in few ways.killing the edge and reshaping, raising the edge about 15 degrees (usually, I do 8-10 degrees) and others, but I couldn't get proper sharpness,
please share any experience or ideas if you guys have. thank you