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Knife Sharpening / Re: How sharp is sharp enough?
« on: Today at 03:20:55 pm »
Good post, CB.
The real "secret sauce" is skill.
Ken
The real "secret sauce" is skill.
Ken
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Oof, I don't know about that. If a knife is really dull, or the angle is slightly different, it takes a while to get a burr using just the fine-graded stone. Heck, even the coarse-graded stone can take a long time if you don't put some muscle behind it.