Been a butcher for 10 years, some days i get awesome knives. And others i dont, i really wana pick your brains to keep an awesome edge all day long on the sharpening steel
I run a coarse/fine stone. Straight into the steel. Stonned at 3degrees per side.
Can yall help me what i do to maintain that edge all day? (With a microbevel too pls)
I run a coarse/fine stone. Straight into the steel. Stonned at 3degrees per side.
Can yall help me what i do to maintain that edge all day? (With a microbevel too pls)