![So I have this kage 240. Regarding sharpening, do I lay this angle flat on its wide bevel so almost like a zero grind? Or would I give it its own angle ? So I have this kage 240. Regarding sharpening, do I lay this angle flat on its wide bevel so almost like a zero grind? Or would I give it its own angle ?](https://preview.redd.it/w04tvpjzjmy41.jpg?auto=webp&s=988ab80161c36bcdd0a645d0032d8324bb124f16)
So I have this kage 240. Regarding sharpening, do I lay this angle flat on its wide bevel so almost like a zero grind? Or would I give it its own angle ?
![Kitchen Knife Anatomy Explained: Spine, Belly, Choil, and More! | Knifewear - Handcrafted Japanese Kitchen Knives Kitchen Knife Anatomy Explained: Spine, Belly, Choil, and More! | Knifewear - Handcrafted Japanese Kitchen Knives](https://knifewear.com/cdn/shop/articles/knife-anatomy-blog_1200x.png?v=1674592073)
Kitchen Knife Anatomy Explained: Spine, Belly, Choil, and More! | Knifewear - Handcrafted Japanese Kitchen Knives
![sharpening - How can I deduce at what angle my knife should be sharpened against glass stone? - Seasoned Advice sharpening - How can I deduce at what angle my knife should be sharpened against glass stone? - Seasoned Advice](https://i.stack.imgur.com/AdteW.jpg)