Densho Yanagiba

I performed the honbaduke on the Densho Yanagiba.

However, it’s not complete yet as I haven’t done the uraoshi (back side sharpening)!

I’ve only sharpened the front edge for now.

I sharpened it in the following order: Diamond #500, Natural Whetstone, #10000 grit.

Lately, I’ve been following my personal perspective on sharpening: focusing on the edge to achieve smooth cutting and adjusting the backside for proper edge engagement. It may not be a traditional “fully flat” sharpening, but I aimed for a balance between excellent cutting performance and blade durability.

I believe that the final touch on the backside will determine the ultimate sharpness… That’s the feeling I’ve been getting these days.

Keep on sharpening and experimenting to find that perfect cutting edge!

• 2016-04-18