How to make a 50/50 convex edge - For an even silkier cut!

If you liked my first video about deburring, so here's a second one about creating a double convex bevel. It's like creating a Hamaguri grind but this time on both sides.

It's possible to create only a convex edge, but in this video I'm doing the full bevel. It's a good idea to try it if you just have to thin your knife! The advantages are in the penetration of food because there is less resistance. But honestly, I just love the visual of a convex bevel too. It takes a bit more time but it's for the best!

I tried to explain everything well in the video, but I realized during the editing that it's obvious to me but maybe not for everyone. Do not hesitate if you have any questions. If you have any other tips or ways to do it, I'm also curious!

Stone progression : Shapton 220, Naniwa pro 400, Shapton 1k, Naniwa pro 3k, Naniwa super 5k, Tsushima, Maruoyama Aisa & Mizukihara uchigumori

#knifesharpening #affutage #jnat