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Follow-up question:
It's my Shun paring knife. My aunt did it. She does not even care about knives, she just has a radar guided sense for expensive things, and so of course had to use that one.
I would smack my aunt across the mouth and then flatten the knife back to proper position on her face.
Fixed. Damn T. You're a hardass!
The knife is in the mail. Godspeed, good knife! Return in good sharpness, and finely unbent!
OK, I sharpened the Shun chef's knife tonight. I am sure that I did not do such a great job.
It's my Shun paring knife. My aunt did it. She does not even care about knives, she just has a radar guided sense for expensive things, and so of course had to use that one.
...it just occurred to me that you can re-grind your Henckels to get closer to Shun's bevel, if you felt that your Shun was markedly superior. Paring knives seldom take the wear-and-tear of a chef's knife and the German steel can probably support the narrower angle without crumbling, given the softer workload.