Sharpening the E Honcho gyuto
Posted by Unknown on Friday, April 2, 2010After waiting almost 3 months for my King combo stone to arrive, I was chomping at the bit to finally try my hand at freehand whetstone sharpening. The Kanemasa E Honcho gyuto was originally purchased as a knife I could use to make mistakes on whilst learning to sharpen, being a relatively cheap knife and high carbon which is supposedly easier to sharpen using whetstones. It also comes from the maker with a very obtuse almost single bevel, the back bevel is almost undetectable. Obviously a blank canvas meant for the end user to work into the edge they so desire.
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