There's been some discussion in the knife selection forum about the Artifex "needing" thinning. That thread is here: http://www.chefknivestogoforum.com/artifex-210-vs-tojiro-dp-210-gyuto-thinness-at-the-edge-t4612.html
Based on what some people there say, I think I might try thinning mine down to improve it's cutting performance. While I've sharpened many knives, I've never thinned one. I've reprofiled the edge bevels on knives before, but that's the bevel and not the body behind the bevel.
Murray Carter shows thinning as being done essentially every sharpening *and* essentially flat on the stone. For those of you that have thinned out a blade like the Artifex, or the Artifex itself, what would you recommend? Just basically flat on the stone? When I'm examining the grinding on the blade, how far up the body should I see the scratch pattern go? It kinda looks like maybe 1 to 2 inches when Murray shows it, but it's hard to see. I think he controls the areas that get ground by using his off hand fingers to put pressure near the edge, thus making most of the grinding happen down low. I use that technique when sharpening edge bevels, so I know that it concentrates the grinding *right* under the finger tips.
I've got the Nubatama 150, Ume 1k, and bamboo 5k. I'm tempted to use the 150 first to really thin it out, but I'm a little hesitant that I'll make deep ugly scratches and maybe go too far up the body of the blade for my first thinning job. Murray uses a 1k, but can it really remove enough metal in a timely fashion to make a difference in cutting performance?
Thanks for any help,