Fujiwara FKM 240mm gyuto sharpening.

Discussion in 'Cooking Knife Reviews' started by timtanguay, May 12, 2011.

  1. timtanguay


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    Does anyone know off hand where I can find resources on how to sharpen a Fujiwara FKM  240mm gyuto. I'd like to change the profile from a 70/30 to a 60/40.

    - I tried a search, but couldn't come up with much love regarding the magic marker method. Any links?

    When referring to edge geometry, does 70/30 mean the bevel is the same angle but one side of the blade has a larger bevel than the other?

    How do I go about creating an asymetrical bevel? I don't expect anyone to rewrite material I am sure has been covered a thousand times. A couple of links to other threads/resources dealing with similar questions would be greatly appreciated.

    Thanks in advance!!

    As an aside, I am pretty stoked. Just picked up two half-sheet baking pans (15 gauge, not a full 13 gauge) for 7 bucks each :D