Thread: I ruined it! Please Help me!

Slur, that is pretty much what I said.

The majority of the honing is done on the Omote, the front side. Because you now have to take off enough jigane to hit the Hagane coming from the Ura, the slight concavity on the omote will disappear, and you will have a flat omote. Flat omote are VERY difficult to hone, and sometimes can't take a good edge at all because the water will create a cushioning effect and keep the edge off the stone.

Just to clarify, here's a crude drawing of a Kamisori as seen from the "top", the non handle end.


The yellow is Jigane, which won't take a shaving. The blue is Hagane, the "edge" steel.

The entire design is based around the idea of removing Jigane from the Omote to reveal hard blade steel on the Ura.

Removing chips in the edge of a Kamisori is a difficult procedure because of this problem. FYI, Mizuochi-san never takes a kamisori below 6K because too coarse a stone will eat Jigane like crazy and again, it will ruin the grind of the razor.

Mizuochi maybe is right but I had to do it for a necessity, not for the pleasure of honing.
I ate a lot of jigane yesterday on the 220grit and this was absolutely necessary to remodel the blade. However, if jigane is the soft part of the blade it could be removed for necessity reasons as this one.
What I am saying is that the angle of the ura part starts long away from the original edge, thus, there is plenty of space to create a new edge which will be at an angle as the original and created from the hagane part of the steel.

The first pic is from the blade when bough (before the accident) and it shows that the angle is formed far away from the final adge, at least in this particular kamisori:



In the second pic I try to help understand what I am saying:

I did my best. The edge looks very sharp. It easily passed the arm hair test and the hair hanging test.
Tomorrow I will shave test to check if it is as sharp as it was before the accident or not.

Thank you all!