I was trying to make Maboroshi 240 gyuto a bit nicer and casually tried bevels with stone to see how it was. I noticed quickly that shinogi got wonkier, I panicked and soon I was "correcting" it with SG #120 and things escalated to most serious thinning project I had done and in the end almost lost my sleep last night 
. I stopped and checked that spine is straght. Then checked sides with credit card and there was serious low spot (red marking near the tip), smaller toward the heel (another red) and two high spots (blue).
I like thin tip and was planning to thin and raise shinogi in the future after I get more confidence with cheaper knives. I had horrible wonky shinogi so I calmed down and planned to raise it by thinning the tip area and hoped to even it to low spot (black line). I focused thinning with SG#120 mainly at the first blue marking from the tip. Today after workday I finished it with SG#120 and got it pretty even. I didn't want to even it by grinding aimlessly the whole face because I want to preserve Maboroshi rustic hammered style as much as I can. At the end I did light sanding at the low spots with #120 sandpaper, raised the shinogi a little bit more and blended bit more. Next was quick swipe with #400 and #1000 paper.
I planned to do next:
1. Tip half is basically as it should be.
2. Do some thinning to heel half, but no need to raise shinogi. I like more workhorse grind at the heel.
3. Blend the angles from heavy thinning with #320 and #1000 stones.
4. Put nice kasumi with JNS Red Aoto Matukusuyama.
5. Do the same to other side.
What do you think? Is this overthinned and lost Maboroshi soul? What would you add to this or what I did wrong? Is it possible to correct shinogi more and should I try or let it be as it is? Any advice for fininshing this and future thinning projects?
. I stopped and checked that spine is straght. Then checked sides with credit card and there was serious low spot (red marking near the tip), smaller toward the heel (another red) and two high spots (blue).I like thin tip and was planning to thin and raise shinogi in the future after I get more confidence with cheaper knives. I had horrible wonky shinogi so I calmed down and planned to raise it by thinning the tip area and hoped to even it to low spot (black line). I focused thinning with SG#120 mainly at the first blue marking from the tip. Today after workday I finished it with SG#120 and got it pretty even. I didn't want to even it by grinding aimlessly the whole face because I want to preserve Maboroshi rustic hammered style as much as I can. At the end I did light sanding at the low spots with #120 sandpaper, raised the shinogi a little bit more and blended bit more. Next was quick swipe with #400 and #1000 paper.
I planned to do next:
1. Tip half is basically as it should be.
2. Do some thinning to heel half, but no need to raise shinogi. I like more workhorse grind at the heel.
3. Blend the angles from heavy thinning with #320 and #1000 stones.
4. Put nice kasumi with JNS Red Aoto Matukusuyama.
5. Do the same to other side.
What do you think? Is this overthinned and lost Maboroshi soul? What would you add to this or what I did wrong? Is it possible to correct shinogi more and should I try or let it be as it is? Any advice for fininshing this and future thinning projects?
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