" Nartker" > wrote in message
news
>I recently bought a single bevel Japanese slicer. What is the proper way
>to set and keep the edge?

Well as someone who uses Japanese knives both single and double bevel
exclusively I can tell you that it is easy with the proper equipment. If you
wish to do it yourself then here is how
http://knifeforums.com/forums/showtopic.php?tid/772696/ You will need to
make an investment in the correct grit waterstones. Now you can get it done
fairly inexpensively by Dave at http://www.japaneseknifesharpening.com/ Now
I suggest you send him an email with the length of the knife asking for his
price. You will have to ship it to Pennsylvania to him and he will sharpen
it and return it probably within a 5 day span. He has done a few problem
knives for me such as convex edges on cleavers and hunting knives. His work
is excellent, inexpensive compared to many others, service is fantastic as
well as just a plain nice guy.

He also posts regularly to knifeforums.com Kitchen forum.

Joe Cilinceon