Scrap
Well-Known Member
- Joined
- Jun 8, 2013
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- 63
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I've yet to see much on the subject of how one might differently handle sharpening a knife that no longer even has a beveled edge (the condition I find most knives in), and I'm curious as to how all of you handle entirely replacing a knife's edge. Any tips on setting up a knife to work better for someone who you know won't sharpen it would be appreciated too - I've had to do this to nearly 30 knives myself so far, so I'm thinking I need to learn more about what I'm doing.