Thu Jan 31, 2013 8:38 pm
[color=#0040FF]I just got my first carbon steel knife, Fujiwara FKH. How to sharpen this knife because it is not the 50/50 bevel ?[/color]
Fri Feb 01, 2013 3:48 am
You can just follow the existing bevels on the edge by using the Sharpie Method, or you can grind it back to 50/50. As Mark says, the Stones will always win!
Fri Feb 01, 2013 8:20 am
Try to follow the existing bevels if you can. Although I do agree that for most people putting a 50/50 bevel on a knife that isn't that way stock will work without much, if any, issue, I would still try to follow the existing bevels.
There is less meat on the left side of the knife, more on the right....it will take more grinding time on the right than on the left.
Fri Feb 01, 2013 11:53 am
Thanks so much and what angle do you recommend ?
Fri Feb 01, 2013 2:10 pm
I'm not trying to avoid your question, I swear. But the best way isn't to tell you a specific angle. Grab a Sharpie, color the edge, and make some passes on a dry stone (or with a dry stone on an EdgePro) until you remove the Sharpie from the entire bevel.....that's your angle.
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