spoovy
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- Joined
- Mar 27, 2017
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Hello all.
I bought my first high quality knife about a month ago, a Gihei blue #2 210mm gyuto. I've a question re sharpening if anyone can help. If I'm using the wrong terminology below please correct me.
The grind is a single-stage bevel, both sides, starting quite high up the blade (about 20mm from the edge, at the heel). It forms a single large 'V' shape looking at the choil. This means that when sharpening it (freehand) I can very easily match the exact angle of the grind by pressing lightly on the bottom third of the blade (near the edge). A couple of passes on either side on a 4k grit water stone brought it back to razor sharp and left fine scratch marks confirming the stone had contacted over the whole ground area.
So my question is, am I missing something here, or doing something wrong sharpening in this way? I ask because I was led to believe that sharpening a quality japanese knife would be more difficult than my other knives (which typically have a bevel only 2mm or so wide) when in fact it seems to be a hell of a lot easier due to how easy it is to get the correct angle.
Thanks in advance.
I bought my first high quality knife about a month ago, a Gihei blue #2 210mm gyuto. I've a question re sharpening if anyone can help. If I'm using the wrong terminology below please correct me.
The grind is a single-stage bevel, both sides, starting quite high up the blade (about 20mm from the edge, at the heel). It forms a single large 'V' shape looking at the choil. This means that when sharpening it (freehand) I can very easily match the exact angle of the grind by pressing lightly on the bottom third of the blade (near the edge). A couple of passes on either side on a 4k grit water stone brought it back to razor sharp and left fine scratch marks confirming the stone had contacted over the whole ground area.
So my question is, am I missing something here, or doing something wrong sharpening in this way? I ask because I was led to believe that sharpening a quality japanese knife would be more difficult than my other knives (which typically have a bevel only 2mm or so wide) when in fact it seems to be a hell of a lot easier due to how easy it is to get the correct angle.
Thanks in advance.