Sure, Ken. I'll comment.

Take your douzuki and crosscut with it.
Smooth, isn't it? And even with those fragile, long teeth, it'll do it over
and over

Now pull it sideways across your board.
Looks like hell. Not to mention if you press a bit you'll bend and rotate
some teeth.

That's why cutting angle is more important than honing.


"Ken Port" wrote in message
...

Re- honing: The ground edge under a microscope is like lots of sharp
icicles
or fine points. Innitially this seems sharp but very quickly the points
break off and the edge loses its keeness. When you hone the edge (under a
microscope) looks like a gentle rolling wave and is much stronger and will
last longer. In my opinion, comments welcome.