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Who is Jason? whats his member name? I am getting better I have been working on it a lot. I am pretty consistent throughout the whole edge except the very last say 3/4in of tip. If the rest of blade is say 15 degrees for some reason my body has the inclination to make the tip like 18 or 20 degrees...lawl. Then is messes the whole bevel at that area and is DULLLLL. So back to the muscle memory of setting angle with edge pro then copying it on my tojiro dp 240mm, since gyutos are my worst enemy with the stone.
For some reason my suji tip is sharp as hell, my guess was the longer the knife the worse I'd be but its the more belly a knife has the worse I am. Sorry for the rambling sometimes when I write it I randomly realize a better way to attempt it and so on.
Nice to meet you Jason I look forward to learning from you. I can sharpen a petty/paring knife great! Due to the shortness and minimal time to mess up! Its the length and belly of a gyuto/chef knife that gives me trouble. I try to place the knife too force the angle too much then I mess it all up! I know its all muscle memory and the thought in my head! It's so frustrating because I comprehend all the videos I watch......grrhhhhh lol
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