Thanks mark, i tested on a tomatoe before doing anything else to it and to my surprise it was cutting great. But didnt shave off arm hair and i wanted to make a nicer grind near the heal.
Most of my grinding problems are on the left side of the blade when i'm doing the reverse strokes i guess (with the stone sideways). I get little ridges or little mountains if you will probably due to angle control like you mentionned. I only used my 1000 grit, stropped it a bit on the same stone then removed the burr by lightly sliding the edge on the end of a pressed wood kitchen drawer cause I lost my cork. Maybe i should use a 2/4 instead?
Its shaving off arm hair better now but the tomatoe cutting is the same maybe even a bit inferior? Ill try stealing it a bit more or redoe one last routine on the 1000 grit then clean up the edge on the 5000 like you suggested. If it was my knife id use it for a while and try sum different next time but since i'm giving it back its hard to leave it alone lol. Too much pride i think
Yeah I <3 my stones! Learned on a scanpan and an old oil stone when i started looking online for a good knife. Fell right into the abyss
Started with the chocera 1k and a kiritsuke/gyuto, got the 5000 6-7 months later and just ordered a couple more. They'l last a long time and if i try other type of stones ill have some good to compare too
There absolutely flat too just using my conditionning stone. I'm pretty sure anyways.