- Joined
- Dec 10, 2009
- Messages
- 325
I've found the Taiwan knives to have quite sharp spidey holes. I usually use a little wet/dry sandpaper and just barely smooth the perimeter, making a tiny chamfer. Secret is to go slow, and take as little off as possible.
I usually do this to the back edges of the blades as well. Just makes the knife feel so much more comfortable in the hand.
This.
Is what I meant to say as I didn't really 'round it' as I said I did.. just took off the crazy sharp edges.