adletson
Well-Known Member
- Joined
- Jan 31, 2012
- Messages
- 66
- Reaction score
- 1
I tried once again this weekend to sharpen my knives (worked on Forschner 8 in chef's as a practice and Miyabi Kaizen 8 in gyuto, which is what I use the majority of the time) and can get a serviceable edge on the flat parts. Not great, but serviceable. It bites into my thumb nail when I'm done that I can be satisfied. However, as soon as the blade curves, there is a noticeable drop in cutting performance.
I have taken a magic marker and colored the bevel. I know I'm hitting the bevel, but it seems to be spotty that I'm hitting the whole thing with a full stroke. I have watched Jon's video on sharpening knife tips to no avail.
Basically I am trying two things. One is Jon's way, of rotating from the spine to the edge with the knife almost parallel to the stone. The other is just trying to adjust the knife to the stone where the bevel is consistently hit and I am failing in both. Help!
Oh and the stones I'm using is a Beston 1000 and Norton 4000/8000 combo.
I have taken a magic marker and colored the bevel. I know I'm hitting the bevel, but it seems to be spotty that I'm hitting the whole thing with a full stroke. I have watched Jon's video on sharpening knife tips to no avail.
Basically I am trying two things. One is Jon's way, of rotating from the spine to the edge with the knife almost parallel to the stone. The other is just trying to adjust the knife to the stone where the bevel is consistently hit and I am failing in both. Help!
Oh and the stones I'm using is a Beston 1000 and Norton 4000/8000 combo.