03-28-2017, 01:27 PM
I'm talking about where the edge meets the heel. Where the bolster extends to the edge of the blade.
For a general use knife it doesn't really matter, but for a kitchen knife that needs have the blade edge be flat against a cutting board, once it's sharpened the edge can become lower and the heel, and the heel will have to be ground away so the blade can lay flat again.
Not a big deal to do really, and it only matters with kitchen knives.
For a general use knife it doesn't really matter, but for a kitchen knife that needs have the blade edge be flat against a cutting board, once it's sharpened the edge can become lower and the heel, and the heel will have to be ground away so the blade can lay flat again.
Not a big deal to do really, and it only matters with kitchen knives.