01-24-2013, 10:17 PM
Join Date: 12-17-10
Location: Pleasanton, Ca
That is the way I have sharpened knives, chisels and gouges forever.... I use a coarse diamond stone, then move to 2 different grits of Japanese water stones and finish the knives with a leather strop until it shines at you. The test for sharpness is the ability to cut the hairs on my leg or arm.
Glad to see other people still do it that way.
But I agree with Landarc. Pretty fancy pants knife there....... :)
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold,
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
Proud recipient of a TWERK ball certificate