Freehand with synthetic & Japanese natural whetstones. I reckon it’s around 11-13 dps, and I sharpen my double-bevel knives with a 70/30 right handed bias unless the primary bevel geometry is extremely different. I just sharpened a cleaver for a friend, and as they are so tall – thus the spine so far from the stone, I found myself questioning my angle. For shits & giggles, I have an angle cube so I affixed it to the cleaver. At every point of travel I could see, I was grinding at a dead solid 11 degrees… it’s just hard wired into my wrists. FYI: I did back off more obtusely for the cleaver.
Anyhow, I employed a “roll” to my strokes which is exactly what I’ve trained myself AGAINST doing for decades. You can see in the photo they are not clean cut bevels… by design. It’s not easy for me to purposely employ “slop”. I cut a clean bevel to the edge, and once I’m satisfied with that, I then employ edge trailing strokes at a very deliberate speed in which I purposely roll the blade down towards the spine as I lap the stone to round off the shoulder into the grind’s convex. I should have a han han to do so, but it’s never in stock. I’m not exactly replicating the original grind, but I’m extending the time in which it will take for the original geometry to get too far out of whack.JAMIE <>
Every & any knife related photo &/or video you see of mine on this Forum is captured on my 2 year-old iPhone 5 (first gen, not 5s).
I do have a mac daddy digital SLR, but I'm never home to use it. I've had it for years, but have yet the time to take knife photos with it. I do have the VEHO microscope <--link
, but I have never posted any photos from it. I also have a very good friend that's an Executive Producer for a Polo network that has 4k video equipment that I have access to, as well. I just never have the time.