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Unread 01-25-2013, 03:58 PM   #15
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I sharpen in my kitchen. You need good light to do a good job sharpening a knife. If you can afford it, a strop or strop stone (even better) is a good investment.

Actually, I generally prefer not to take my knife beyond 4000 grit for kitchen work. The super fine polish of finer stones and hand-polished edges feels great, and the whole slicing paper thing is cool. But, a 3000 to 4000 grit edge leaves a little tooth, it makes starting cuts a lot nicer and gives the blade a 'feel' when cutting.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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