AllenOK
New member
as well as three small, shallow cuts.
Yup, I've been sharpening knives again. I brought my 10" chef's knife home from work, sharpened it, as well as the go-to chef's knife from my home set.
PeppA saw me get the stones out, and immediately went off, "You aren't going to sharpen that thing, are you?!?!?!?!" I told her I wouldn't make it as sharp as my work knife. I'm still expecting her to cut herself with it.
The last couple of times I sharpened my work knife, I cut a shallower bevel than what I normally would do, even though this is just German steel. Well, this time around, I just polished that bevel, then cut a secondary bevel to get the edge back to what a German knife should have.
That sucker's sharp!!! I haven't tried cutting any food with it yet. But, I always test a blade by shaving a little hair off my hand. The top of my left hand is nearly completely BALD, with a few small nicks, thanks to that sharp edge.
I can't wait to get it to either of my jobs and make some food fall apart with it.
Yup, I've been sharpening knives again. I brought my 10" chef's knife home from work, sharpened it, as well as the go-to chef's knife from my home set.
PeppA saw me get the stones out, and immediately went off, "You aren't going to sharpen that thing, are you?!?!?!?!" I told her I wouldn't make it as sharp as my work knife. I'm still expecting her to cut herself with it.
The last couple of times I sharpened my work knife, I cut a shallower bevel than what I normally would do, even though this is just German steel. Well, this time around, I just polished that bevel, then cut a secondary bevel to get the edge back to what a German knife should have.
That sucker's sharp!!! I haven't tried cutting any food with it yet. But, I always test a blade by shaving a little hair off my hand. The top of my left hand is nearly completely BALD, with a few small nicks, thanks to that sharp edge.
I can't wait to get it to either of my jobs and make some food fall apart with it.