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Unread 01-26-2013, 01:58 PM   #12
RevZiLLa
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Join Date: 07-02-07
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Sharpeners that scrape metal off your blade will ruin it. I used one on a chefs knife for years and ended up with something that no longer touched the cutting board when I rocked it back. It was so bad that I took the knife out to the grinder and cut some of it down to remedy the problem.

I now sharpen with a 3 stone diamond system and a diamond steel. My Solingen blades are very hard and keep an edge forever. I do find that a cheap blade is easy to get very sharp, even though the edge doesn't last.
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Brinkman water smokers (elec and charcoal)
Weber kettle grill
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