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u/Front_Display5069

r/TrueChefKnives
Image 1 — New knifes, no skill
Image 2 — New knifes, no skill
Image 3 — New knifes, no skill
Image 4 — New knifes, no skill
Image 5 — New knifes, no skill
Image 6 — New knifes, no skill
Image 7 — New knifes, no skill
Image 8 — New knifes, no skill
▲ 34 r/TrueChefKnives

New knifes, no skill

I have a question, I recently bought a Kenshiro Hatono Bunka with Shirogami steel, along with some Shapton glass blades in 1000 and 4000 grit. I was very happy with it. Now I've bought a Shindo, and it's worlds better. It cuts so easily, it's insane. I've noticed that the bevel on the Hatono is much larger due to the my 15-degree sharpening angle.
The Shindo bevel is much thinner. It also seems to me that the bevel was smaller before on the Hatono. Is 15 degrees too much? Should I start at 20 degrees?

Thanks!

u/Front_Display5069 — 27 days ago