Single-bevel kitchen knife touchup

[Shmackey]

What's the pro move for touching up the edge of a single-bevel knife like an usuba? Would stropping be ok? I'm sure a ceramic hone would not be considered kosher, so to speak.

 

[jpm2]

What's the pro move for touching up the edge of a single-bevel knife like an usuba? Would stropping be ok? I'm sure a ceramic hone would not be considered kosher, so to speak.

I don't understand why a ceramic abrasive wouldn't be ok as long as the steel isn't full of the harder carbides.
What difference does a single bevel make when it comes to abrasives?

 

[Shmackey]

I

I don't understand why a ceramic abrasive wouldn't be ok as long as the steel isn't full of the harder carbides.
What difference does a single bevel make when it comes to abrasives?

I meant any rod really, as you work the flat side completely flat against a stone (or, I'm hoping, maybe a strop). You don't want to set a microbevel on the flat side.

 

[jpm2]

I

I meant any rod really, as you work the flat side completely flat against a stone (or, I'm hoping, maybe a strop). You don't want to set a microbevel on the flat side.

Ah ok, so how do you deburr the flat side? I just micro bevel it with a flat stone and be done.
Even stropping will create a convex micro bevel.

I detest round rods unless doing something like a recurve.

 

[wade7575]

I can't see why a hone of some sort wouldn't work but be sure to touch up the side as well by using a strop or the sharpening steel or rod and use trailing edge strokes to de-burr the edge.