CSB

Thank you as always for your expertise! As a newbie I have always appreciated your responses on other threads. Thank you!

Dragging up this old thread as I am the proud new owner of a single bevel usuba knife. I am getting confident sharpening my kitchen and butcher knives, but completely unsure about Japanese knives after searching this forum. Could you kindly elaborate on the above TCMeyer? At one time I did calculus, so guessing I can figure out the angle? All I…[Read more]

Hi,

Brand new here and just got a Gen 3 and have a whole set of Wusthof to sharpen. I am also very interested in this topic. I have the santuko to sharpen and can’t believe the angle quoted in the beginning of the thread. Would love to hear from others.