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Discussion in 'Cooking Knife Reviews' started by mrbushido, Nov 4, 2014.
what you guys think of sharpening like this?
My eyes hurt.
what scares me is that its from norways biggest japanese knife selling site.... the actually tells customers to do this
he maintained proper angles before setting the micro-bevel. never used excessive pressures. basically touching up the sharpening service. what was so horrible?
Maybe it's okay for touch ups. I wouldn't do serious work this way. Especially thinning or bevel setting, you could easily slip and cut yourself. You can't apply even pressure with the stone up in the air like this.
This is setting up the edge with no micro bevel if i understand the video correctly.
I se different pressure and angles. Inconsistent sharpening etc
That. Besides: why is people always reinventing the wheel?
It scares me thats this is being taught to their customers
Why did Takeda make their own hand held sharpener?
I try to only judge results.
Well, there's always a talented unique. It's like in golf, the swing of Jim Furyk, weird, exceptional and efective, but not really worth imitating.
That's not the case of the video.
People should learn the traditional way and have a solid understanding of basic concepts before making up techniques. The ones that learn starting with these, let's call them fringe techniques, are at a big disadvantage. It's harder to unlearn and relearn.
It's too late for me to even make small changes. I want to try sharpening sitting down, but I already have the muscle memory from sharpening standing up.
ever sharpend before? several pro sharpeners i have talked to think this is a joke this video is terrible just freaking wrong in so many ways