Sharpening Tips from Tom Blodgett at jendeIndustries.com Single bevel reed knives usually follow the preset bevel angle, but the laminated steel of the Ando knife requires more “forward pressure” so that the harder edge steel gets abraded rather than the softer top layer of steel. The flat side of the blade can usually be sharpened flat, but may require a slight lift to accommodate for what is essentially a double bevel that forms from dished stones and/or poor technique.

Knife: Ando SIngle Bevel Reed Knife Stone: Naniwa 600 Chosera.