Started from the bottom

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Xenif

Senior Member
Joined
Jan 3, 2018
Messages
1,549
Reaction score
3,191
Location
Toronto, Canada
Four months ago, I had a stamped set of Henckles, didn't even know what a gyuto was. Here I am today, flattening out my first wide bevel, and trying for a kasumi on a Jnat for the first time.

0jWA0r3.jpg

4Tmrtzd.jpg


Did I do ok? The whole thing was done on a king 1k and a mystery awasedo koppa

I still have two low spots right under the shinogi line and one near the tip near the edge that I can't get to, do I just be persistent and keep at it or it there a trick I need to know? I'm planning to hit it with uchi fingerstones later, do i need to take out all the low spots first or will the finger stones help with them?

Thank You to all KKFers, this was only possible from all your knowledge and guidance. I'm glad I listened to all the fine advice that was given to me, so I didn't have to waste time or resources.
 
That’s a bajillion times better than my first Kasumi attempt. Well done
 
[video]https://youtu.be/MYcqToQzzGY[/video]
 
Thank You for the kind words, the stuff you guys make/polish/rehandle/buy/sell/trade all inspire me to learn more everyday. [emoji144]
 
Back
Top