karloevaristo
Banned
- Joined
- May 19, 2011
- Messages
- 209
- Reaction score
- 11
I just wanted to see out of curiosity.
Who here puts a microbevel on their edge?
If yes, why? In your experience what are its advantages? And if you're a professional cook, does it perform better? does the edge last longer?
If no, why not?
Who here puts a microbevel on their edge?
If yes, why? In your experience what are its advantages? And if you're a professional cook, does it perform better? does the edge last longer?
If no, why not?