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Yeah, I saw I wasn't hitting the very edge after removing the chips, which took a good bit of sharpening on the 1 side, so I used the tape so I could make sure I was hitting the edge w/o doing a ton...

It took a bit of work, but I got it shaving! I had to take out some chips in the toe and under magnification, I saw the bevels weren't fully set. I added some electrical tape and honed to make sure...

http://i254.photobucket.com/albums/hh102/Taz575/Taz575001/K1.jpg
http://i254.photobucket.com/albums/hh102/Taz575/Taz575001/K2.jpg
http://i254.photobucket.com/albums/hh102/Taz575/Taz575001/K3.jpg...

Went with the Blue #2 and a Nakayama Koppa stone, too!

Yeah, I'm not concerned about the hardness, I am concerned with the grain size/structure of the steel itself. I know Blue #2 has larger grain structure and carbides than White steels typically have,...

Yeah, I've seen the steel do some neat stuff like that in kitchen knives and thin thin thin tips flexing back and forth and coming back to straight numerous times! I know White is finer grained and...

In Japanese Kitchen knives, I love Blue and Super Blue steels. I am looking at getting my first Kamisori from Kanenaga. The place will be getting blue #2 and White #3 (I've seen Yellow #3, but not...