Been researching knives to buy off and on for a while now, have owned a few smaller Japanese knives for a couple months, finally got back around to this and bought a gyuto
In all the reviews they talk about the length of the flat spot before it starts curving up to the tip, mentioning how the longer flat section is for better board contact
This is my question: How flat should that be? Should it actually be dead flat with the board from the heel till where it starts to curve up?
This probably sounds like a dumb question, it's just that I have nothing to compare to, and the Richmond Laser Aogami 240 that I bought seems to curve from heel to toe, there's no spot on it that makes full contact for more than a very short section at a time. The very point of the heel especially seems to curve up quite a bit, enough that there's barely a bevel on it from the factory sharpening.
Should I be attempting the flatten from the end of the curve straight to the heel when I sharpen it?
I don't have it at the moment (it's going to end up being a birthday gift from my son, so I'll get it back tonight lol), but I can post some pics later showing how it sits on a flat surface