Mon Dec 09, 2013 5:35 pm
I have a Tojiro DP Boning Knife. Do you have video or instructions for sharpening this knife? Thanks.
Mon Dec 09, 2013 6:17 pm
If it's a honesuki, the bevel is almost entirely on the right side of the blade. Do most of you grinding on that side and keep the sharpening on the left side to a minimum.
Raise a burr on the left side by grinding on the right side. Only sharpen enough on the left side to remove the burr and do so at a very low angle.
This is a very "Cliffs Note" version....if more expanded explanation is needed/wanted, please let me know.
Mon Dec 09, 2013 8:30 pm
In addition to Adam's explanation I would recommend you use a sharpie and mark the edge and then sharpen at the angle that removes the mark. Like Adam said most of your work should be on the "front" side or right side where the main edge bevel is located.
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