Sharpen thinly to flat sharpening. . .

A Mizuhonyaki Blue Steel knife came in for repairs. I didn’t need to touch the blade, so I focused on various tasks like handle replacement. However, when I saw the sharpening the customer had done, I was surprised! Sharpened so thinly with flat sharpening… even for a resilient Mizuho steel blade, this was exceptionally thin (＞＜)ｂ. Considering the substantial sharpening on the back, I wondered if it’s okay. It might be good to insert an Itohiki so subtly that it’s barely noticeable (^^;.

Following the instructions, I left the blade as it was, but I thought one would need to be careful when using this. I have some thoughts about flat sharpening. ‘Sharpens well with flat sharpening!’ Even the craftsmen say this. However, I think there’s a suitable time (blade wear) to perform flat sharpening.

I plan to delve into this further and share it in blogs and ‘Suisin Specials’ in the future.

hibishugyo

2007-01-19