Sun Mar 16, 2014 12:37 am
On what angle should I sharpen this knife? is the bevel 50-50?
Sun Mar 16, 2014 8:11 am
hiro's are 60/40 from the factory, it will take a very acute edge if you so wish ive gone as low as 15 inclusive on mine with minimal loss in retention.
but I usually do about 10 on the face side and 15 on the back side gives me a real long lasting edge at work.
If you prefer to sharpen 50/50 its not a problem on this knife, just go at it as normal and you will change it over time
Sun Mar 16, 2014 5:36 pm
Does this mean that I have to hone it on different angles as well?
Mon Mar 17, 2014 5:03 am
Sharpen it evenly at about 15 degrees on each side. At least that is what I do on mine. Ignore what the factory did to the edge.
Mon Mar 17, 2014 10:01 am
Makes sense only if you've previously recentered the edge by making the left bevel much larger, and heavily thinned the right side. Otherwise, if you do it on a brand new one expect it to cause heavy clockwise steering after a few sharpenings, because you will have increased friction on the right side without balancing on the left one.
Mon Mar 17, 2014 10:24 am
Benuser - how are the Hiromoto's ground on the main blade? I assume the left side is less convexed than the right by the way you're describing the edge requirements. I'm not talking about the edge bevel, but the main grind up to the spine.
Mon Mar 17, 2014 10:54 am
Left side almost flat except for the last 1/4" which is slightly convexed; right side entirely convexed. This is the way they now come out of the box. A few years ago there was no convexity on the left side at all.
Mon Mar 17, 2014 11:03 am
Sorry for the additional question Benuser - what type of edge/angles/asymmetry do you put on your Hiromoto?
Mon Mar 17, 2014 11:12 am
No sorry please. I start far behind the edge, but the very edge will end at some 10 degree right, convexed, 15 degree left, straight, 70/30 FWIW.
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