WhiteRabbitAgain
Member
Hello, I am introducing myself.
I am new to properly sharpening kitchen knives, though I improperly but functionally worked on them for years.
Relatively recently I got into straight razors, mostly for it to force me to learn the proper way to care for edges, and learned the principles of razor honing do not translate directly to kitchen knives, but still follow the same laws of physics, so I am here to learn about kitchen knife sharpening.
I have a few questions I have about edge fineness once I get permission to post elsewhere.
I am new to properly sharpening kitchen knives, though I improperly but functionally worked on them for years.
Relatively recently I got into straight razors, mostly for it to force me to learn the proper way to care for edges, and learned the principles of razor honing do not translate directly to kitchen knives, but still follow the same laws of physics, so I am here to learn about kitchen knife sharpening.
I have a few questions I have about edge fineness once I get permission to post elsewhere.
