/ck/ - Food & Cooking

Anonymous Tue Mar 14 19:21:12 2017 No.8687083 [View]
File: 108 KB, 1100x825, Shiro_Kamo_KU_Aogami_Super_Gyuto_240mm_b__28734.1489322124.1280.1280.jpg [View same] [iqdb] [saucenao] [google]

When you sharpen a 50/50 bevel Japanese knife with kurouchi finish, are you supposed to treat it like "wide bevel" Japanese knives where you regularly start sharpening up at the shinogi line, put a micro bevel on the knife, and then work on rounding the big bevel so it's convex? Or do you just sharpen the micro bevel part until you need to take some shoulder off?

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/ck/ - Food & Cooking

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