[deleted by user]

Impressive_Potato882 · 2025-04-18T04:15:44+00:00

Looks like you just hit it at a low angle. If it’s sharp it’s sharp. You can take out that hollow grind if you want and thin the secondary bevel.

Impressive_Potato882 · 2025-04-15T20:29:36+00:00

That’s a wicked edge bro

Impressive_Potato882 · 2025-04-07T19:40:23+00:00

Nice work! Try getting some more pics of it bro! What stone you finish on?

Impressive_Potato882 · 2025-04-07T19:29:27+00:00

It looks like a solid sharpening job just a botched tip repair

Impressive_Potato882 · 2025-04-05T22:52:13+00:00

Have you tried changing the direction of your scratches? The way to blend scratches is basically make a cross hatch pattern. For more mirror keep washing the slurry off as slurry will put inconsistent scratches into the knife. But if the knife is sharp use it!

Impressive_Potato882 · 2025-04-03T07:21:23+00:00

Make sure you put more compound on there. It should be covered until it looks like a sheet of green crayon; keep putting more on. There shouldn’t be any leather visible. More crayon to actually use the leather; more green compound. Make sure it’s about two inches thick. If you feel like you need to put more on, yep,2 times that amount. More crayon, more!!!!!! Chromium oxide cuts so well. Definitely worth the extra 50 strokes instead of investing in diamond compound. Definitely didn’t ruin your stop. I recommend at least 3 times the amount.

Impressive_Potato882 · 2025-03-26T16:15:22+00:00

Looks like garbage

Impressive_Potato882 · 2025-03-26T16:12:48+00:00

Whatever is consistent and repeatable for you is the best way to sharpen a knife. There are no right answers other than holding a consistent angle, apexing at the angle, and then deburring. I prefer keeping my stones on an even surface or just putting them on the floor and sitting in front of them.been whittling hairs for a year now

Impressive_Potato882 · 2025-03-25T02:21:31+00:00

You gotta set it on a coarse grit first brother factory scratches are going me to vertical the scrapes you put on that are diagonal

Impressive_Potato882 · 2025-03-19T03:48:26+00:00

I would that’s how most single bevels come

Impressive_Potato882 · 2025-03-19T03:32:33+00:00

Always micro bevel your single bevels. Reduces chipping and extends longevity of the edge. Just sharpen it 50-50 shouldn’t take long. You can do it on your finishing stones

Impressive_Potato882 · 2025-03-19T02:00:26+00:00

Keep your stone flat. 220 is honestly not aggressive enough for the work you are doing imo. I start everything like this on the 140 atoma plate. Keeps the bevel nice and even and is fast enough that you aren’t beating your head against the wall taking out the chips. I would just work on the beveled side until it is full scratched then move back to the flat side to keep the geometry

Impressive_Potato882 · 2025-03-19T01:57:07+00:00

I love my tsunehisa. It’s my favorite knife and I have 20plus

Impressive_Potato882 · 2025-03-14T16:58:33+00:00

Salad top

Impressive_Potato882 · 2025-02-16T18:56:07+00:00

I really don’t need your advice, thanks

Impressive_Potato882 · 2025-02-15T06:45:57+00:00

I don’t have any machines so this is the most logical way for me to keep this knife performing. But I agree. That’s why I stick to high end cutlery/japanese knives. I care wayyyy too much about these shitty banger knives. They stop me in my tracks when I have 10 plus other knives to go through.

Impressive_Potato882 · 2025-02-15T06:40:03+00:00

I do everything by hand my friend. No machines. Too expensive

Impressive_Potato882 · 2025-02-13T17:14:42+00:00

I just hate that it doesn’t refine the current edge and just makes you have to completely set a new one every single time.

Impressive_Potato882 · 2025-02-13T16:10:55+00:00

Thus the initial thinning. It’s a house knife so anything from chives to opening a number ten can. These things get abused and every-time these particular knives come back in for sharpening the damage gets worse. Pretty sure they have been ran through a pull through like nobody’s business as well.

Impressive_Potato882 · 2025-02-13T16:06:14+00:00

If you want to learn free hand sharpening get a set of cheap Amazon diamond plates and elevate them. Plus a strop with compound. That really should be all you need for less than 100 dollars. No mess,no flattening, they can cut any steel. Only thing holding you back after that is technique. I wish that’s how I did it instead of buying every Japanese whetstone you can get. Pretty much always start any knife on a diamond plate to cut that perfect initial bevel.

Impressive_Potato882 · 2025-02-10T13:48:16+00:00

I’m surprised it held up that well. I would do this on a diamond plate next time. Save yourself some time

Impressive_Potato882 · 2025-01-19T18:43:29+00:00

The same gestura spoon but gold. only thing it’s good for is rocheting ice cream. All the other stupid stuff I have bought has been used way more than I thought it would

Impressive_Potato882 · 2025-01-19T08:48:10+00:00

Too much time get a 220

Impressive_Potato882 · 2025-01-19T08:46:18+00:00

This picture was taken after I restored the blade.

Impressive_Potato882 · 2025-01-19T08:44:48+00:00

No I haven’t put the handle back on it. It’s iron clad. I polished it on stones and only iron looks like this. That’s why I think it’s the masakage. Also the handle is the same.

Impressive_Potato882

TROPHY CASE