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You could also free hand the stone over the edge at the existing angle. If you approach the blade at around 45deg (that's not edge angle - that's stone to blade position) you'll be able to take advantage of the wide bevel of the shear and "lock onto" the bevel. It sounds daunting but it's really...

Yeah Chico's got it right, follow the factory angle on shears/scissors and you'll be good to go. To deburr cut a couple of times into paper towel. --Dave--

An angle grinder? I love it! :rofl:

I see that they don't have full bolsters which is a MAJOR plus compared to their traditional lines.

Stainless or carbon? Dave

Japanese knives are ground (both at the edge bevels and entire blade) in asymmetric ratios of either 60/40, 70/30, 80/20, 90/10, or 100/0 which is unlike the 50/50 symmetric grinds of Euro/American knives. If a Japanese knife is real thin, and ground almost even (like 60/40), then it is hard to...

All Japanese knives are ground asymmetrical thus making them either right or left handed. Most Japanese knives are right handed and lefties pay a premium (30-50%) for a lefty version. Some Euro/American knives can be found in right or left hand configurations but this is very rare, mostly...

VG10 is a proprietory steel that's purchased by many knifemakers but WITHIN Japan only. The heat treatment of the knives will be different so it's not easy to compare one VG10 knife with another. The layered issue is all about looks - the more layers - the better the looks. OK maybe there's...

Hi everyone and thanks for the welcome. I can see already this is a nice friendly community. :smile: If anyone has any questions please feel free to ask. I don't mind PM's or emails but sometimes it's best to post a thread so everyone can learn, including me. :smile: --Dave--

Hi Rob & Buzz, good to see you out spreading the word about fine cutlery. Looks like a nice little sub forum here so I thought I'd join up and say "Hi". :smile: --Dave--