WhiteRabbitAgain
Member
How do you approach working with a knife when you do not know what type or quality of steel it is? Some are unlabeled, quality of stainless is all over the place, etc.
When you first get a knife to sharpen, what do you do to assess and determine how you will sharpen it, ie, to what grit level and what angle.
When you first get a knife to sharpen, what do you do to assess and determine how you will sharpen it, ie, to what grit level and what angle.
