03-30-2017, 08:31 PM
(03-30-2017, 08:10 PM)wadebevan Wrote: I went with my old standby of diamond hones (DMT brand, fine then extra fine), then green (1.5 micron?) compound on a leather strop.
For years, this has been the method I use for my kitchen knives.
Kind of a once a month ritual to sit down with my knives on a Sunday night and a couple beers and clean them all up.
My previous test was shaving the hair off my left arm/hand/knuckles.
Figured that was sharp enough to get through a potato.
Wade
You now have the best knife instructor and/or teacher looking over your shoulder.
Immediately you became a better sharpener - same as a timber cruiser using his compass, electrician with his VOM, we could go on and on within the trades - thanks to Mike Brubacker for giving us these testing devices.
You made a great decision!
Have fun
Rupert