But is it sharp?

[kwackster]

10 degrees on each side, and the Chef definitely used the knife with that edge in the commercial kitchen.
When you click on the link below and go to post #1,824 you can read what he told me later on:

paper sharpening wheels - when your time is important to you

Oh I almost forgot!!! Please be careful and know which way the wheels are rotating!! I had an accident and it could have been a lot worse... totally my fault. I had the wheels rotating away from me and I went to sharpen like the manufacture says with the edge down on the front of the wheel and...

www.bladeforums.com

 

[garry3]

Is "Inclusive" meaning total angle of BOTH sides. Meaning either 10deg each side or straight one side and 20 deg the other side?

I tried one side straight and one side narrow angle(no way to measure). It can get very sharp, BUT it is fragile, meaning it won't hold edge for very long and easy to be damage. Unless the knife is used only to cut soft meat etc., it can easily be damaged.

Are these mostly for show, not really practical everyday use?

To sharp of an angle and a highly refined edge will also feel sticky on the board to me, I hate it.
A more toothy edge and higher angle for me, it's a personal preference thing.

 

[scdub]

To sharp of an angle and a highly refined edge will also feel sticky on the board to me, I hate it.
A more toothy edge and higher angle for me, it's a personal preference thing.

I wouldn’t personally sharpen a “board knife” to a very acute angle, but the Mioroshi Deba I pictured and my wharncliffe Robert Herder paring knife (upside down in the pic below) are both “above board” knives for the most part so very fine edges can be maintained. (Although the Deba does fine breaking down chickens and going through joints as long as I avoid hard bone contact).

I’ve thinned the Herder a good deal and it has almost a full zero edge with a tiny convex bevel.

 

[Sharp Steel]

Tesshu Mioroshi single bevel.

Sharpened on rocks and stropped on leather with .25 micron diamond spray applied.

View attachment 2013797
View attachment 2013796View attachment 2013795

Forgive the hand wobble - I wasn’t used to holding a large knife this way and I really didn’t want to cut my own throat.

Does the smaller piece of metal have a purpose? It looks like it might be something you could hold in the hand. Just curious.

 

[scdub]

Does the smaller piece of metal have a purpose? It looks like it might be something you could hold in the hand. Just curious.

That’s my Japanese straight razor or kamisori. Also chisel ground and the sharpest knife in my collection.

It’s what I usually use for shaving and I had it out to finish the job after my “test passes” with the deba.

 

[garry3]

I wouldn’t personally sharpen a “board knife” to a very acute angle, but the Mioroshi Deba I pictured and my wharncliffe Robert Herder paring knife (upside down in the pic below) are both “above board” knives for the most part so very fine edges can be maintained. (Although the Deba does fine breaking down chickens and going through joints as long as I avoid hard bone contact).

I’ve thinned the Herder a good deal and it has almost a full zero edge with a tiny convex bevel.

View attachment 2014964

Love the grind on the Herders, I have a carbon steel one. I think they come with just a right hand bevel, 50/50 bevel works fine for my uses though. I'm going to get one in stainless for grapefruit.