Thanks I’m a new sharpener and don’t want to lose the kanji by overpolisingI got a barely used 270 Masamoto with pre-pakkawood scales, 20 years old or even more. Is becoming one of my preferred knives.
Any problems with their maintenance?
It's my understanding that recent ones come rather fat out of the box. No reason not to put some work and love into it, it's well worth.
Hard to imagine you to come anything close to the kanji when thinning. With maintenance thinning as part of a full sharpening you won't get further than 3/16" from the edge. The double perhaps by heavy thinning operation, and a bit more if your stone is very muddy. The mud leaves traces even when there is hardly a direct contact between face and stone.Thanks I’m a new sharpener and don’t want to lose the kanji by overpolising
I have the same kanji hardly palpable, I tried a rust eraser but dare not kanji’s as both would vanish. I have two others with deep stamp no problem.Looking better, I must correct: my Masamoto HC logo hardly has any depth. No engraving or stamping as usual. The small logo on the backside can be slightly felt, the one on the right face absolutely not.
I don’t want a mirror job I just want to remove the scratches and let it develop a patina that comes naturally and protects the lovely steel.I have the same kanji hardly palpable, I tried a rust eraser but dare not kanji’s as both would vanish. I have two others with deep stamp no problem.
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