I'm relatively new to sharpening. I say relatively because I've been getting a nice edge on my knives since I started 5 months ago. One thing that is driving me insane is the belly of the Ratmandu. I can have the edge from the handle up to the Point of curvature razor sharp, but the curve stays dull. It bothers me, because like anyone, I want my whole knife to be sharp. I have been really careful about keeping the angle the same.
I have read elsewhere, and felt it, that toward the end of the knife the steel gets thicker. Does this warrant making a steeper angle to compensate? Is there a good technique to sharpening these curves? Any help would be appreciated, thanks!
-Traverse
I have read elsewhere, and felt it, that toward the end of the knife the steel gets thicker. Does this warrant making a steeper angle to compensate? Is there a good technique to sharpening these curves? Any help would be appreciated, thanks!
-Traverse
Nevermind. Conflict and logic have produced an amazing solution