It just seems like yesterday that people were yelling at me for talking about single bevel knives and the EP
Now I am faced with a challenge myself:
A little background, and I will keep it short. Until I opened my business here, the only option for folks to have their knives sharpened was a professional service that uses grinders, very expensive grinders however, or gadgets or they did it themselves. This includes the chefs in town
(That professional sharpening service was my only competition in other words)
That was then, and as a result I often get knives to sharpen that have been to "knife hell" and in most cases it triples the time to sharpen a knife but thats about it, it just takes some time to replace the "industrial edge" and scars left on the bevels. So what happens when a Chef takes a very expensive Yanagi-ba to this facility? In 3 minutes that exquisite knife he purchased in Japan was transformed into a 50/50 beveled knife that has remained hidden in his restaurant.
That knife is in my hands as of today and while I am delighted that this particular chef trusts me with it, it is a challenge that lies ahead. (he needs it for a competition in two days). I have sharpened many of his knives, there is pressure (self imposed) to do well of course.
I have a plan, the way I look at it, I can't go wrong. I suspect the uraoshi sharpening will be the biggest challenge, the back of the knifes geometry has been altered but I'm confident I can get it sharp for him. It is the most expensive knife I have ever had in my hands to sharpen but I've just gone through this process with other knives that had a similar experience. I look forward to the challenge. Wouldn't it be cool if I was in same room with you guys and we work on it together and you could say: "what the *ell are you doing man, we thought you knew how to sharpen a knife..give me that thing"
I love sharpening knives.