- Joined
- Oct 20, 2000
- Messages
- 4,453
Recently, I have been experimenting with a sharpening rod which is commonly used by butchers just before they start carving up a piece of meat.
I use it to sharpen by knives, fixed blades and folders. Believe it or not, I find it to be quite effective.
The rod is long and has long linear grooves on it. I don't know why the tip is slightly magnetic. It could have adopted some magnetic qualities in the manufacturing process.
But whatever it is, it works for my knives. I find that with some long, slow and gentle swaps on both sides of the rod, my knives become extra sharp.
It's actually a process of sharpening between two metal surfaces. It is a great way of sharpening knives. I guess sometimes the old fashion method is still very good.
I use it to sharpen by knives, fixed blades and folders. Believe it or not, I find it to be quite effective.
The rod is long and has long linear grooves on it. I don't know why the tip is slightly magnetic. It could have adopted some magnetic qualities in the manufacturing process.
But whatever it is, it works for my knives. I find that with some long, slow and gentle swaps on both sides of the rod, my knives become extra sharp.
It's actually a process of sharpening between two metal surfaces. It is a great way of sharpening knives. I guess sometimes the old fashion method is still very good.