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Sharpening a Blazen 240...

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Atreidai

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Cheers,
I am bringing a fellow cooks knife home with me this "weekend" (read the Monday-Tuesday restaurant dark days...) He asked me to help him out since his edge needs a little love.
I took my MAC Ultimate to "two pennies" high bevel angle that I read about on JCK...will this work for his Blazen? or did I screw my knife all to heck and back? (The edge FEELS fine...its sharp...thats all that counts right?)
Any thoughts would be greatly appreciated I wont be starting this till Monday so youve all got lots of time to give me info overload!

-D

Oh...and I have the usual "Dave" stones set: 500 Beston, 1200 Bester, 5000 Rika, Takenoko... FYI
 

aaronsgibson

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I've used that height on many of my knives and for some makes it works a whole lot better. It really depends on the steel and such. I've found that a few I've done at such a low angle like Global hold it but the edge won't last that long. While Shun in my opinion chips out a whole lot if you take it down from 15 or 16 degrees. So you have to see for yourself how much you like it. I would hold off until some others chime in. But that has been my experience with that. Hope it helps.
 

EdipisReks

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i've took my Akifusa to about 12 degrees, and it hasn't had problems chipping. it's similar to the Blazen, i believe.
 

Atreidai

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Thanks lads!

I wanted to take before and after pics, as well as during pics to post a little "progression" deal for critique....but as always time was short and i jumped right in! But never fear the sharpening worked like a dream, I repaired a tip that was rounded and tool the knife through the whole progression and it came out a real champ, the fellow I sharpened it for said it felt like a new knife, I was pleased!

Thanks again for the words and help!
-D
 
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