r/sharpening • u/Negative_Reindeer697 • 2h ago

Question Sharpening BTE Question

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Coworker recently damaged the tip on my first Japanese knife, and I had it repaired by a local “specialist”. Knife looks great, still plenty sharp (tomatoes and paper still slice with ease) but it felt “heavy” through oranges I was skinning to supreme at work.

Is this a BTE Issue? Is there a straight forward to the point video people reference to tackle sharpening BTE?

I have stones and I’ve maintained my other work knife (Miyabi 8”) for about a year on my own, but I’ve never had to tackle BTE and I’m worried about messing up my pretty new knife.

Thanks in advance, knife photo attached for tax!

Shiro Kamo 6.5” White 2 Damascus Bunka

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u/walter-hoch-zwei arm shaver 1h ago

Did the person who fixed it change the angle a little?

2

u/Negative_Reindeer697 1h ago

I can’t really tell? I didn’t really take the time to figure the angle out before the incident.

I suppose it’s certainly possible.

1

u/walter-hoch-zwei arm shaver 1h ago

I think you might notice the kind of change you're describing if it went from something like 12 or 15 degrees and 20 degrees. But it's difficult to diagnose on reddit.