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Yes, but what knife enthusiasts and woodworking geeks call wicked sharp, doesn't compare to the ultimate shaving edges we're after.
When I hone kitchen cutlery on a coticule, I don't even think...

I own a Nakayama Maruichi hone. I'm not quite familiar with the terminology, but I believe it's not the same as an Asagi.
Anyway, with every single stone I raised a slurry on so far (that includes...