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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-22-2010, 10:00 PM   #31
Saiko
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I've had that page saved for a while, probably the best info on knives and sharpening I've seen. A must read.
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Unread 04-22-2010, 10:12 PM   #32
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Didn't get to read it all, but what a great tutorial. I'm going to take some time to go through it all.

Thanks MountainMan
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Unread 04-22-2010, 10:56 PM   #33
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That article is loaded!
I appreciate the time he spent dealing with the different kinds of edges that can be produced. The back-beveling technique is what I go with.
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Unread 04-22-2010, 11:16 PM   #34
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http://www.chadwrites.com/

While I don't agree with everything in it, order the book you'll be happy you did.
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Unread 04-23-2010, 07:41 AM   #35
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order the book you'll be happy you did.
Agree!!

After reading the link I posted I bought the book too It's worth the $$.
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