Straight Edge Challenges

Takohiki, Usuba, Kamausuba, Sobakiri, and more… Don’t you find knives that require maintaining a straight blade line challenging to sharpen? You’re absolutely right; they are indeed challenging.

Keep the sharpening stone flat! Keep the knife straight! Yet, despite all efforts, the tip of the blade might become too thin, and there’s a reason for that.

It seems like knives don’t have a curved surface! There’s no curvature at the cutting edge, but is there a hidden curve? That’s the feeling.

I’m planning to create a featured article to convey this information to everyone soon!

hibishugyo

2007-07-26