Carter Regrind - Chef Knife to Funayuki (?) from Beginning to End

Changing a Carter chef knife into a Carter funayuki, from beginning to end, with all the boring bits removed! I'm not a professional, and I thought other beginners might like to see the whole process as they might want to do it. Lots of commentary for those interested. Click below if you want to skip ahead. 0:00 - The Plan 2:05 - The Setup 2:55 - The Caper (starting to grind) 3:23 - Completed Re-grind 5:00 - Thinning begins 5:33 - Assessing the Thinning Process (sorry it's blurry) 7:18 - Dealing with a Dished Stone 7:58 - Starting to Polish the Secondary Bevel 9:05 - Final Polishing Stone 10:08 - Final Product vs. Model 10:33 - Cutting! 11:48 - Final Thoughts for Enthusiasts 14:25 - Before & After Profile Comparison Problem: I have a small chef knife that doesn't cut all the way through vegetables, and isn't long enough to rock-chop well. Solution: Re-grind the knife profile for a flatter edge so that it's more effective for board-work and chopping. Process: Using only stones, we'll get the whole process done from re-grinding, thinning the blade and restoring the old convex grind so that it continues to cut well and look great. Suehiro 100grit (dry) King Combo 220grit/1,000grit (waterstone)