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Dave---I use water stones and pull back on the blade. Then buff off the burr. A Japanese chef showed me this technique.
Dave---I use water stones and pull back on the blade. Then buff off the burr. A Japanese chef showed me this technique.
i usually use a norton india stone to raise a burr and a gerber steel to strop it, works for me.
imho the sharpmaker sux for EKI's the angles arent right.
Haze: whats your problem with a medium grit ceramic stone?? i think its doing the same job as a medium grit water or oilstone, not just for touch up but also for removing material if needed. and than finishing with a fine and ultrafine ceramic rod can give you a razor sharp edge.