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Old 02-04-2013, 06:58 PM   #43
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

For a Japanese knife, get a smooth steel, and it is not for sharpening at all. It is just for adjusting the edge. All you need is a couple of light swipe along each side of the edge before cutting. And for gawds sake, do not slap it on the steel like you see on t.v., just a smooth delicate swipe or two is all it takes.

Never us a grinder or belt sander. That stone will be all you need, unless you just want to be fancy.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
landarc is offline   Reply With Quote

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