Thread: Hone of the Day

Honed up a user grade Tanifuji 40 this morning on a pure, smooth, and fine piece of kiita. I added 25 clear-water strokes after my usual regimen and the edge shaved very well indeed!

Cheers, Steve

A few J-nats tested. Some are stamped and some not. Some are great and some not so great. It helps to get a couple opinions along w. Vodka and pickled eggplant and asparagus. Fun stuff.
Mike

Originally Posted by MODINE

A few J-nats tested. Some are stamped and some not. Some are great and some not so great. It helps to get a couple opinions along w. Vodka and pickled eggplant and asparagus. Fun stuff.
Mike

And I thought I was the only one that could hone, and eat, at the same time.

The belly controls the left hand, and mouth, while the desire for a superbly keen edge, controls the right hand. [emoji1]

John Shepherd on a Nakayama Namito

Originally Posted by rideon66

John Shepherd on a Nakayama Namito

BEAUTIFUL blade!!!

I've been learning my new Nakayama Asagi that I got complete with Asano-stamped Mikawa nagura (Botan, Tenjou, Mejiro and Koma). I'm still dialing in the complete progression, but have gotten some ultra-smooth edges that started out close to shave ready. I put them through the Mejiro, Koma and Tomo slurries to finish, so sort of "learning them backwards" (which is really how many of us started learning synthetics in the beginning anyway) depending on the needs of each blade. I should probably take the advice Keith aka Tomonagura from the Etsy shop I bought them from and learn them from the Botan upwards, shave-testing after each step. I'm sure I'll do that once I get a blade that needs more work. I just do everything backwards lol!

edit: That's a Case Tungsten Steel at the top of my crappy iphone pic.

Chosera Norton 4/8, than to the thuri for these three
Finished on a very nice two sided board strop.