Some of you have probably read about my sharpening fail last month. The damage has been repaired and it's still a decent cutter, but I think it's a bit thick right behind the edge (left side in the image below). I have made a quick sketch of the choil with a few different alternatives. Should I go for: Alternative 1: Leave it as it is (the blue line is what I'm annoyed by) Alternative 2: Thin only a small part to make it more even (blue line illustrates the difference between before and after thinning) Alternative 3: Thin from shinogi and down (blue line illustrates the difference between before and after thinning) The knife is a Matsubara Nashiji bunka – blue #2 and stainless cladding. I really appreciate any input for a good solution.