Made in West Germany

Today, I worked on sharpening and repairing two knives – a Japanese-made petty knife and a German-made Gyuto that seems to have taken inspiration from a Kamausuba. Both knives had thick edges, so I decided to thin them out and attempt some reconstructive sharpening. However, the German-made knife was quite a challenge. It had remarkable edge retention, but when it came to achieving sharpness, it proved to be a bit challenging. Despite trying various techniques to thin the edge, I ended up converting it into a double-bevel blade. This might have slightly reduced the sharpness, but overall, it was a good solution. When people ask, ‘What’s difficult about knife sharpening?’ 90% of the answers I receive relate to the challenge of finding the right angle. There are various techniques, like using the angle of two 10-yen coins, but it’s true that getting the right angle can be a tricky task!

hibishugyo