You are reading a single comment by @Nef and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
Nef
The second question is easier to answer. Find what it was already sharpened to by laying the knife flat on a stone, lifting it until the secondary bevel is flat against it. You can feel this when sharpening. If you go to 15 degrees but its originally sharpened at 18 it will take forever to apex on a 1000 stone.
First question its about preference. I like sanjo style knives. Large distal taper, thin behind the edge. Its a good balance between food release and cutting. Nihei is a master of this, Masashi is also up there but not quite as refined.
A lot of people want food to slice like a "laser", this is why the Masamoto KS gained popularity. The downside of this is food release. If you're at home just making a relaxing dinner its a non issue. If you're grinding through prep at work its a different matter.
I bought my first non Chinese (style) cleaver in a while. And for me a cleaver and a petty covers most tasks.