Convert a 50/50 edge to a Japanese chisel grind

[Sobriquet]

This morning, I purchased a Tojiro DP 24cm (9.4") gyutou that comes with a 50/50 western-style edge.

When it comes time to sharpen it for the first time, I'd like to convert it to a right-handed chisel grind with a very steep angle. What's the best way to accomplish this on an Edge Pro Apex? What angle should I use and how do you take the burr off the back on a chisel grind? I've never had a chisel grind knife.

How do you maintain the edge after I'm done? Do you steel a chisel ground edge? If so, how?

Thanks, guys.

 

[siguy]

my suggestion would be to trade that knife in for the knife that you actually want.

you won't be able to get rid of the primary grind on one side, even if you did remove enough metal to only have a secondary bevel on one side.

if you are dead set on it though, i suppose i would suggest using a file or grinder to grind off the edge bevel, so that you are left with the primary grinds. then grind a new bevel only on one side until it meets the primary grind on the other side. this will perform a little like a chisel ground blade, but keep in mind it will still have a V primary grind.