Yeah, some of the stuff people do to their knives here are just... ugh. I've got a couple people coming to me for knife sharpening now, and while they
Zwilling Kramer 8" 52100 Chef's Knife, only used in a home kitchen and has never been sharpened.
The knife has the characteristic
When considering this from an engineering perspective, it's important to realise that it's the strength of the steel which determines the edge stability;
Yeah crocs are inexpensive, and they do last. But theyre like the Tojiro DP of clogs. Inexpensive product that gets the job done. Ive gone through a number
Were to start with stones.... Any recommendations ?