Discussion in 'Knives & Other Discussion' started by RicInOR, May 28, 2014.
See @ 1:16 - 1:21 = your knife is sharp.
I've got Henckel's Miyabi's that I sharpen on the whetstone every two to three months. If they can't shave my pathetic arm hairs, they go back to the stone. I can't stand a dull blade.
Of course last night I was at my bench seeing if I could get an edge to cut a rolled magazine, then I realized I can't roll my iPad
I really enjoy "virtuovice" on youtoob. I think he's a surgeon and owns and uses hundreds of knives in Japan.. he's a hunter and takes and butchers many deer a year over there. He also uses microscopes to inspect blade edges before and after etc.. he's really something when it comes to blades.
He's got probably a thousand videos on youtoob.
Here's a vid of him sharpening one of his wife's dull kitchen knives..
Thanks for the tip on Chosera stones and virtuvice's video. Nice edge.
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