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So my brother is a butcher and has a couple of flexible boners that I sharpen for him. He takes apart whole animals so he scrapes bones and uses his knives heavily each day and I can't seem to get a good edge to hold on them. He has a 8in wustie flexible 8in victora flexible How do you guys...

Hey kkfers wana hear yalls opinion on gs+ steel. How's it hold an edge, minimum stable edge angle, and what max grit do you like to sharpen it at ect. Thanks

Doing the works on a friends yangiba that he got from an old boss could yall help identify it please

Soooo left my 240 takeda at work and I come in the next day and there's an inch chip out of the thing like somebody used it for beef bones so I wore out an atoma plate reshapeing and regrinding here's some before and after pics let me know what yall think.

Wondering if yall could help me out with knowing what this supposed kyoto from buyee really is. Works great makes a mirror edge.

Hey my name is Paul Gerhart and I just want to start out by saying thank all of you guys and gals on the forums. This is my first post but I've been learning from everyone here for years and ive learned so much from yall it's ridiculous so thanks. I'm a line/prep/ sous studing for my acf sous...