cumin
New Member
I am a newbie to knife sharpening; I just wanted to be able to cut a tomato without squishing it and I find myself now with a plastic shoe box of equipment (starter stones, stone holder, wood strop, etc) and a good deal of time spent trying to sharpen.
At first when I saw people say they still weren't good at sharpening on a whetstone after X number of years, I thought, "how hard can this be?". I have more of a clue now than when I started, meaning I am beginning to appreciate the manual skill that goes into this.
I can cut tomatoes and newspapers now, but that just means I've opened the door. I look forward to learning here.
--John
At first when I saw people say they still weren't good at sharpening on a whetstone after X number of years, I thought, "how hard can this be?". I have more of a clue now than when I started, meaning I am beginning to appreciate the manual skill that goes into this.
I can cut tomatoes and newspapers now, but that just means I've opened the door. I look forward to learning here.
--John
