03-30-2017, 08:10 PM
I went with my old standby of diamond hones (DMT brand, fine then extra fine), then green (1.5 micron?) compound on a leather strop.
For years, this has been the method I use for my kitchen knives.
Kind of a once a month ritual to sit down with my knives on a Sunday night and a couple beers and clean them all up.
My previous test was shaving the hair off my left arm/hand/knuckles.
Figured that was sharp enough to get through a potato.
For years, this has been the method I use for my kitchen knives.
Kind of a once a month ritual to sit down with my knives on a Sunday night and a couple beers and clean them all up.
My previous test was shaving the hair off my left arm/hand/knuckles.
Figured that was sharp enough to get through a potato.