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Thread: Sharpening wide bevel knives

  1. #21
    Senior Member ChuckTheButcher's Avatar
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    How exactly do you go about using finger stones?

    Ps, cclin I would have no idea English isn't your first language.
    All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson

  2. #22
    Senior Member
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    Thanks, that's reassuring, I thought I was doing something wrong.

    So you're not planning on sharing anything about the magic part?

  3. #23
    the easiest way to replicate the look at home is with finger stones or a really soft/muddy stone (i mean REALLY soft and muddy)

  4. #24
    Senior Member
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    My extremely uneducated guess would be something like sandblasting. I have seen that effect done with a small sandblaster on metal... not knives, mind you.
    "Meat, vegetables, a fish, an all-around kitchen knife including the bread. It is unsuitable for the thing which is too hard because a blade is thin." -Engrish

  5. #25
    on some knives that is the case, but in the case of many of the knives you will see (specifically hand made ones) from japan, that is usually not the case

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