Aren't those a PITA to maintain the edge? Is there enough utility to justify the additional effort?
Im just accustomed to the shape and use. How much edge attention does a blade need if itnever touches a cutting board?
I was thinking more about what/how you'd use to put a new edge on, or even strop.
This is what you need!
The middle one would be nice! Are they for sale? Any specs on the HRC?
Fine ceramic honing rod can work
I have a tapered sharpening stone I use on my gouges, it should do the trick. Stropping can be done by applying honing compound to a piece of pine with the same curve.
I use a birds beak every day for butchery. Frenching racks, taking out wish bones, cutting string while tying roasts etc. I would dig a custom birds beak.
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