The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
For me it comes down to everybody that sharpens needs to know how to thin because at some point it has to be done. At that point you can decide how much and how often you want to thin and phuck what anyone else thinks about it. Ooopps, I think I just broke a rule!
it seems like a few of us here may have different expectations about how long our knives should last. while a lifetime of use would be nice, maintaining geometry would be of more importance-whether that means the knife last 7-8 years or 20+ years. ive never tried to maintain an edge at work by simply stropping, i guess i should. speaking as a pro chef, i can say i wear out my edges pretty quickly only to sharpen them again, and again, each week. but im happy with my techinque, i would probably be a little offended if somebody told me what i was doing was "wrong". afterall, the way i sharpen suits my needs. to each their own.
Anyone for popcorn?
Now is not the time to bother me. And it's always now. Wiley Miller