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Thread: Knife too sharp?

  1. #31

    Join Date
    Mar 2011
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    Rockport, TX
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    4,892
    Solution to this ever-intensifying need for angle control?

    Strop, strop, strop.

  2. #32
    Senior Member NO ChoP!'s Avatar
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    Apr 2011
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    Clayton, NC- surrounded by lots of trees
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    2,085
    I just commented today elsewhere (ahemmm), that I liked a toothy knife for slicing proteins. Its gotta be sharp, but a silky smooth, highly polished laser doesn't slice crusty, charred, grilled meat well for me. Well, some didn't respond too well to this notion. I am glad to see I am not the only one who feels this. I often take my suji up the progression, and than I "strop" it with the 1k, lightly. It gives me that "bite" to tear through cooked meats....works well for me.

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