I've always wanted to make a full-tang Japanese style chef's knife. The recipient has chosen one of the KN11 style patterns. This will be about 12-1/2 inches overall with a blade of around 7-1/2 inches, made from AEB-L 0.130" x 2" stock.
The profile is roughed now. On to the bevel grind.
With the edge up I use the flat platen and a 60 grit belt. Working alternate sides until the primary bevel is made. This takes some patience and a lot of checking. After each pass check the bevel. I prefer to left (my weak side) then right (my strong side) can adapt and correct.