Today when I was leaving work I noticed a coworker had a suisin that was completely flattened along the edge. This was obviously due to his sharpening technique but what is he doing to cause that to happen to his knife?
not adjusting for the tip or curve... thats about it.
not adjusting for the tip or curve... thats about it.
not adjusting for the tip or curve... thats about it.
trace the edge profile of the knife onto a piece of paper, then match it to the paper silhouette after you sharpen.
And what does that do? I have seen numerous techniques when sharpening the tip and i want to get an opinion on which ones are the most effective. Thanks!
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