Hand Tools

Subject:
Re: Yet another chisel edge test

Nico
I can clearly see in the magnification the very tip of the edge is closer to 50 degrees which is why it cuts so long. I've been sharpening my Japanese chisels like this for almost 10 years. A flat 20-22 degree bevel and I finish the edge on a very fine suita with a slurry holding the chisel at 45-50 degrees.

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