Originally Posted by
Lesslemming
We are kind of Hijacking the thread, since it is dedicated to the Shoubudani.
DrNaka your Blog is highly interesting, maybe you want to open a thread for it.
I think this way most people will read it and benefit from it.
I have a question for you.
The Kasumi finish of my knives plays an important role for me.
I found that if I sharpened the knife on my japanese naturals in only one direction (i.e. into the edge, dge leading)
and used the fingerstones in an angular direction (so the scratch pattern is 90° to the original)
the contrast between the iron layer and the steel layer becomes very crisp.
(I am talking about three layerd knifes)
Have you noticed something similar, or is it just me?