Hi all,
After 30 years of using Swiss or German knives, have moved to Japanese in my hobby years (work as an Accountant). I live a few blocks from a cool knife wear store (sorry not a forum sponsor). .
Revelation is using a Deba, which is essentially a 3 lb chisel, to filet the most delicate fish. I sharpen all my knives, to use but not to look at (so far). I would like to know how to finish a knife to reduce stiction, so will lurk and post in the forums.
After 30 years of using Swiss or German knives, have moved to Japanese in my hobby years (work as an Accountant). I live a few blocks from a cool knife wear store (sorry not a forum sponsor). .
Revelation is using a Deba, which is essentially a 3 lb chisel, to filet the most delicate fish. I sharpen all my knives, to use but not to look at (so far). I would like to know how to finish a knife to reduce stiction, so will lurk and post in the forums.
