nortagem
Active Member
- Joined
- Oct 29, 2014
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Hi all,
I have a technical question regarding freehand sharpening on whetstones:
I sharpen my knives the Japanese way.
I get good results (very sharp, nicely polished edge), however, when applying this technique to German/French knives (with more arc or "belly" to their profile) - over time the profile gets flattened.
My question is this - are there sharpening tips to avoid flattening these types of knives, or maybe there's a different sharpening technique more suited for western knives?
I have a technical question regarding freehand sharpening on whetstones:
I sharpen my knives the Japanese way.
I get good results (very sharp, nicely polished edge), however, when applying this technique to German/French knives (with more arc or "belly" to their profile) - over time the profile gets flattened.
My question is this - are there sharpening tips to avoid flattening these types of knives, or maybe there's a different sharpening technique more suited for western knives?