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  • Not wanting to be a burr under the saddle, but I would say leave the grind as it is. My Global sashimi with chisel grind was one of my favourites. On the ground side I would put a 20% thinning and then a 25% cutting sharpen edge. One of the most delicate slicers ever.

    I also have a custom (not kitchen) from JimmyPie with a more robust chisel grind and it is a little beast. I’ll take a photo later.

    Chisel grind is underrated.

    Edit: read too fast. This is what you recommended!

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