Chef knife almost ends my sharpening career!

Hello, and thank you for watching!

I apologize for the long wait however, I had almost lost this sharpening battle. I have fight long and hard, learning very much in a short period of time.

This knife was originally sharpened incredibly poorly, with a bend, twist, incredible low spots, and overall destructive geometry.  

I wanted to give up before I had even started, I was not sure if it was possible to fix, perhaps I should throw it away and cut my losses.

However, I realized that I had nothing to lose, rather everything to gain and at the very least perhaps I could learn a powerful lesson or two. It turns out that I learned more than one lesson and this knife was an unrelenting  teacher.

This knife is a blue 1 honyaki by Kenji Togashi. The steel is 65+ HRC the steel is also incredibly tough/durable making it incredibly difficult to grind even with diamond at times.


 #sharpening #cooking #japaneseknives #kitchen #whetstone #chefknife #kogyo #nsk #diamondstone