07-16-2018, 09:06 PM
Sharpening the knife with whetstone creates a diagonal scratch. But when you use a machine, it becomes vertical. How does it affect the edge?
Especially for a kitchen knife, it seems to affect the feeling of cutting food and the edge retention. Has this been studied or tested?
Especially for a kitchen knife, it seems to affect the feeling of cutting food and the edge retention. Has this been studied or tested?

