Does anyone have experience sharpening one-sided Japanese kitchen knives? As you probably know, these have a bevel on one side only; the other side is flat. I have a set of Masahiro knives. They've been badly sharpened in the past (my doing, sigh), so there's no hint of the original bevel. I'd love to know the correct sharpening angle...or any other tips to bring these fine knives back into trim. Thank you!
- Welcome to Tormek Community Forum.
News:
Welcome to the Tormek Community. If you previously registered for the discussion board but had not made any posts, your membership may have been purged. Secure your membership in this community by joining in the conversations.
www.tormek.com