Have been sharpening my Konosuke HD with a recently purchased EdgePro with chosera stones. Did the sharpie angle finding technique to find the factory angle the first time and subsequent times.
The angle fell between 18* and 20*. Finish each sharpening session w/10K and feel or see (with magnification) no burr at all.
Razor sharp, fantastic edge. After a few hours of home cooking use (read: not whacking the hell out of it or using it for days on end) I feel a burr and take it to the ceramic hone.
I can't seem to get rid of the burr (or align it on the honing rod) after that. It's by no means razor sharp after just a few hours of use.
Is the sharpening angle to acute? I'm very deliberate on the hone.....not pressing too hard or clanking it against it at the start of the stroke.
Ideas please. Thanks,