Just want to clarify that the purpose of this venture is to secure a good supply of wood for my knives (good selection, good sizes, good stabilizing),
Thanks for the tip about finer grits generating more heat. I hadn't thought about that, even the 80 grit I have on right now is at the limit for working
Dint you already have one in 240?
Try first with the bester and learn to get most out of it - and see how that works for you in the kitchen. Should you find that you want more refined
We take our knives seriously here, your attempt at humor was misplaced!
Just bring your own cutting board too