Most importantly, the edge is now centred. I grind a bit more than I need since I will be removing the chips in the edge and increasing the bevel angle, therefore shortening the blade. This will widen the edge again. I may need to fine tune it later. This is an ongoing maintenance aspect anyway and is very quick to do.
While at the grinder, I also take off the mushroomed sections at the top of the iron and the chipbreaker. This is a bit awkward to do since visibility is greatly reduced at the angle you need to hold the blade at (unless you want to introduce a bevel). If you fancy giving one of your kannas a similar treatment but feel a bit apprehensive, you can just forego the grinder and use a file. The top half of your kanna will be made of either soft steel or iron, and will be very easy to work by hand.
After grinding, I finesse the surface slightly with a second cut metal file. My intention is to rust blue the exposed bare metal later in order to somewhat blend these areas in.
I now turn my attention to the edge itself, and that shallow bevel angle. Continue reading