Originally Posted by
JimR
The important thing about kamisori is that your edge has to be hagane, the hard steel, which is only on the stamped side. The unstamped side is all soft jigane, so you have to take off that jigane in a higher ratio than hagane to establish an edge. By bread knifing it, you basically took off good steel back to the same level as soft steel.
I can't imagine there's any way to fix it at this point without honing to the point that your omote becomes completely flat, thus needing a regrind.