Kiridashi Knife Sharpening 

Thank you very much for such a nice comment! That means a lot! 😊

We agree that sometimes marking knives (all single bevel knives) need a few passes on the flat side to correct the profile. V point is more universal, as you only require one knife for marking on the left or the right side of the “ruler”. If you have a single bevel kiridashi you require both left and right-handed option for most comfortable work. 👍

We want to keep uraoshi as intact as possible. That is why we use fine stone because every unnecessary stroke means that we will thicken the uraoshi, which we don't want. We will soon issue a single bevel sharpening guide where all the details will be explained. Stay tuned!

That is a misty Kasumi finish. When using the whetstones you can bring out different finishes of the steel, that are used in the knife. Core, hard steel (hagane) is usually polished, you can see this on the edge of the knife. Softer steel (jigane) is finished to matte grey color, which is above the edge. 👍

You can go even lower. Usually the primary bevel at the smithy dictates the sharpening angle, but you can make it thinner if you like. 👍

I answered you via email. 👍

Perfect for this! We are also preparing a single bevel knife sharpening guide so stay tuned.👍

@@SharpEdgeshop mail me soon for shipping:-)

@@SharpEdgeshop have you finished your sharpening guide?

@@user-bh3ew6ii4g If you are thinking about our advanced sharpening guide, we released it a few weeks ago. Here it is: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yO1n3ItkXow.html&ab_channel=SharpEdge. If you are thinking about our beginner's guide, you can find it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v2Hb8iUoK3E.html&ab_channel=SharpEdge

@@SharpEdgeshop Thank you!

We usually test the sharpness of the knife with the nail test.

@@SharpEdgeshop insanın tüyleri kalkıyor 😊😣

@@turanyukselen3099 Yeah, it's hard to look, but it is one of the best tests to check for sharpness 😉

@@SharpEdgeshop 😁👍