turbochef422
Senior Member
- Joined
- May 19, 2012
- Messages
- 1,413
- Reaction score
- 35
I know I can see that some blades are different but I don't exactly know what I'm looking at. My misono was different. I sharpen all of my knives 50/50 or the same to both sides and get them insanely sharp and I take pride in keeping sure sharp knives. But what is 70/30 or 60/40 and how do you maintain that. Is is more sharpening on one side or different angles and what are the benefits. Sorry if I'm boring with a basic question but maybe I'm missing out on something really cool. Thanks in advance. Nick