Guys
I just received a heiji gyuto (240mm) yesterday! This thing is a work of art and what I thought the mizuno gyuto would be but simply wasn't. Don't get me wrong the mizuno is awesome but its a totally different knife than this even though they have a lot in common: wide bevels, flat profile, great steel, not a laser, great cutters.
Here's my question: how do you guys particularly tk59 and Peco sharpen yours?
Seeing as it takes a nod from single bevel knives with these large wide bevels but on both sides are you basically hamaguriba-ing it on both sides or are you just flattening down the edge of these bevels till a burr forms and deburring and polishing?
thanks folks
I just received a heiji gyuto (240mm) yesterday! This thing is a work of art and what I thought the mizuno gyuto would be but simply wasn't. Don't get me wrong the mizuno is awesome but its a totally different knife than this even though they have a lot in common: wide bevels, flat profile, great steel, not a laser, great cutters.
Here's my question: how do you guys particularly tk59 and Peco sharpen yours?
Seeing as it takes a nod from single bevel knives with these large wide bevels but on both sides are you basically hamaguriba-ing it on both sides or are you just flattening down the edge of these bevels till a burr forms and deburring and polishing?
thanks folks