Sharpening condition
Yesterday, while doing the final sharpening before shipping, I encountered a bit of a challenge – the blade wasn’t getting as sharp as I wanted. Eventually, after putting in some extra effort, I managed to achieve that crisp edge, but the process took a bit longer than usual. I’d say about one and a half times the regular time. Interestingly, this happens a few times a year for me.
Today, on the other hand, it’s a complete turnaround – the blade is razor-sharp (lol). Doing the same thing but getting different results – doesn’t it add a bit of excitement? (lol) Amidst all this, I even ended up sharpening knives that weren’t on the agenda (lol).
And speaking of knives, I got a chance to handle a knife from the third generation of the DOI cutlery, crafted by Mr. Itsuo Doi. It’s true that each knife carries the personality of its maker. There’s a youthful strength in the steel, giving an impression that it could cut through anything. This must be the power of youth! The knives by the second generation, Keijiro, exude a sharpness enveloped in the gentleness of maturity. Both are fascinating knives.
Mr. Itsuo Doi seems like someone ready to take on new challenges, and I’m looking forward to the changes ahead. Exciting times in the world of blades!
Hibishugyo
- 2014-09-03
