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Thread: How sharp is sharp enough?

  1. #21
    Senior Member
    Join Date
    Oct 2016
    Quote Originally Posted by Chef_ View Post
    I guess that would be fun to do if I didnt use my knives professionally. But id rather not sharpen all my knives once a week.
    I can understand that, for sure. I love to sharpen everyday, though, but I have knives specifically dedicated to that task. Not so into chewing up my preferred stock.

  2. #22
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Central Jersey
    I keep double beveled knives, deba, honesuki and usuba at 5k. Yanagiba and takobiki I go up to 12k. Different edges for different blades/tasks.

    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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