Here we have a Yoshikazu Tanaka White#1 Damascus Gytuo that has had too many secondary bevels sharpened without any thinning done to the kireha or blade road.

It is important to maintain your chef knives by thinning them when they need sharpening, otherwise your knife will become too thick behind the edge. Not only will this create an unenjoyable experience when using the knife, it will also compromise the flavour of your food.

Water stones used in this video:

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