Just my personal experience, but I started with a King 1000 and sharpened everything in my kitchen with it for a while (similar stuff at the time, german steel and VG10). The things got sharper and I got better (I think... maybe). I've learned that I enjoy the process of sharpening, and I...
I hiked the Pennsylvania portion of the AT once upon a time, and had the bone bruise to prove it. Nice seeing those rocks put to work grinding something other than my boots!
Along similar lines, Mortise and Tenon magazine did a video where they went to an old quarry site and found some stones...
This one is now waiting for a houseguest to show any interest at all in knives. I think I improved the heel from when I got it, and it may serve as a gateway knife for someone.
Thanks! That's very helpful.
(I've spent more time trying to decipher these than I'd like to admit. The crash course in how written Japanese works had been cool/humbling, but I didn't figure much out).
Marshmallows and croissants - the homemade versions aren't better enough to offset either the time involved or being reminded of what goes in them (well, my homemade versions at any rate).
I got some damaged knives to practice sharpening, reprofiling, etc. It's been a lot of fun, but I'd like to know what steel I'm working with, just for reference. If anyone can help, I'd appreciate it.
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