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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-22-2010, 11:00 PM   #31
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Originally Posted by MountainMan View Post
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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Old 04-22-2010, 11:12 PM   #32
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Originally Posted by MountainMan View Post
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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Old 04-22-2010, 11:56 PM   #33
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Originally Posted by MountainMan View Post
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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Old 04-23-2010, 12:16 AM   #34
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While I don't agree with everything in it, order the book you'll be happy you did.
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Old 04-23-2010, 08:41 AM   #35
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order the book you'll be happy you did.

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