Lasting Cut 8" Chef's Knife

[wadebevan]

Oh, okay, that makes sense.
I just saw a bit of blue and thought it was your 'jean stropping'.

Last night I decided to free-hand a meat slicer on my coarse diamond hone, followed with a minimal stropping.
It sliced meat well. Probably better than my usual stropping to polished edge.

I have a couple of microscopes in the house, so I will try to get some pix of various techniques.

Thank you for sharing!