Please don't grind the back of any Japanese hocho blade until it is flat. There is a reason the back of a single bevel blade is concave: It allows the water stone to contact the edge evenly and at a consistent angle. Once the concave is removed, the knife will have to be sharpened like a double bevel, i.e. you'll have to manually maintain the sharpening angle and that is never perfect.
Research single bevel kitchen knives as well as Japanese woodworking chisels for more information.
I don't mean to imply that you should sharpen the back until the concave is removed- there would be nothing left to the knife. I mean that it is critical that the 1mm or so perimeter around the back is flattened until it is uniforn, otherwise the knife will not function as designed. Thanks.
Please don't grind the back of any Japanese hocho blade until it is flat. There is a reason the back of a single bevel blade is concave: It allows the water stone to contact the edge evenly and at a consistent angle. Once the concave is removed, the knife will have to be sharpened like a double bevel, i.e. you'll have to manually maintain the sharpening angle and that is never perfect.
Research single bevel kitchen knives as well as Japanese woodworking chisels for more information.
darkdaysdawn 2 years ago
I don't mean to imply that you should sharpen the back until the concave is removed- there would be nothing left to the knife. I mean that it is critical that the 1mm or so perimeter around the back is flattened until it is uniforn, otherwise the knife will not function as designed. Thanks.
ouch42 2 years ago
Is that 12000 grit japanese water stone?
mahirmahir81 3 years ago
wow
OTEP1234567891011 4 years ago