Selecting the Sharpening Areas
Regarding Tatsuya’s sharpening, a bladesmith recently told me, ‘You still take too long for Honbaduke.’ According to him, my understanding of the process to achieve the ideal sharpness is still somewhat shallow.
This isn’t about the difference in cutting sharpness due to Honbaduke. To exaggerate, it’s about achieving the same result with Honbaduke, whether I spend three hours or the bladesmith spends only 30 minutes.
Where does this time difference come from? It stems from the ‘discernment of the sharpening spots,’ as I’ve discussed before. Where should I sharpen? Where should I start sharpening from? This varies for each knife due to individual differences.
Should I sharpen from the cutting edge or from the Shinogi line? It’s about pinpointing the precise starting point for sharpening.
Today, while keeping the bladesmith’s advice in mind, I pondered how to Honbaduke this knife. If I opt for back-press sharpening, how should I position it? These were the considerations as I decided on a sharpening approach, evaluating as I progressed.
The result might be around 60 points, so to speak. I managed to sharpen areas different from what I initially envisioned.
By the way, if I proceed to sharpen forcibly from this point, the Honbaduke will be completed eventually, but it could be a waste of time and excessive wear on the whetstone.
This sharpening approach is relevant when considering selling knives or sharpening as a profession. It might not directly relate to regular maintenance sharpening. However, even for routine maintenance sharpening, considering the order of sharpening parts might reduce sharpening time.
Imagine this like efficiently preparing a Raw Fish Dish from taking a live horse mackerel out of the tank. Think of it as planning a process to swiftly serve a Raw Fish Dish to customers, avoiding unnecessary steps. It’s about considering how to minimize extra moves when figuring out what to do to serve Raw Fish Dish promptly to the customers.
hibishugyo
- 2012-09-06
