What About the Edge?

[Mike Hull]

Originally posted by Jason Arnold
rlinger,

I just use that sharpener on the back of the can opener.

That's good. Those sharpeners keep the cutlery industry going.

 

[J. Neilson]

Dave, I use a 400 grit belt at a approx. 25 degree angle. Then give the edge about 5 quick passes on the buffer with Matchless mirror white. I do this with my own butchering knives and all my customer knives. So far, so good.