I'd like to learn more about this, but I feel stuck.
The only one of the knives mentioned above (ones I thinned) I am willing to do more with is maybe the nakiri. I feel stuck on that because I am not sure there is enough metal left, plus not knowing if I am correcting issues B and C while working on issue D. I suspect I created issue D (low region in the soft steel just above the cladding line) while thinning. Right now the blade is dead flat (other than the low region) until somewhere in the last few mm, and it's about 0.6 mm thick at 5 mm behind the edge. The nakiri is also stainless clad, so I wasn't planning any fancy polishing results; just practice. Most of the thinning was done before I joined the forum, based on some (not so good recommendation) from a store.
Willing to try a different blade, but don't own one I am willing to experiment on, except for normal sharpening and performance.
Whether it's a new blade, or existing one, I am not willing to sacrifice much kitchen performance for polishing. If that means only polishing a wide bevel (people keep saying you have to flatten), then I would like to know. If it always makes kitchen performance much worse, maybe I will find another hobby.
The only one of the knives mentioned above (ones I thinned) I am willing to do more with is maybe the nakiri. I feel stuck on that because I am not sure there is enough metal left, plus not knowing if I am correcting issues B and C while working on issue D. I suspect I created issue D (low region in the soft steel just above the cladding line) while thinning. Right now the blade is dead flat (other than the low region) until somewhere in the last few mm, and it's about 0.6 mm thick at 5 mm behind the edge. The nakiri is also stainless clad, so I wasn't planning any fancy polishing results; just practice. Most of the thinning was done before I joined the forum, based on some (not so good recommendation) from a store.
Willing to try a different blade, but don't own one I am willing to experiment on, except for normal sharpening and performance.
Whether it's a new blade, or existing one, I am not willing to sacrifice much kitchen performance for polishing. If that means only polishing a wide bevel (people keep saying you have to flatten), then I would like to know. If it always makes kitchen performance much worse, maybe I will find another hobby.