04-02-2017, 08:17 PM
Oh, okay, that makes sense.
I just saw a bit of blue and thought it was your 'jean stropping'.
Last night I decided to free-hand a meat slicer on my coarse diamond hone, followed with a minimal stropping.
It sliced meat well. Probably better than my usual stropping to polished edge.
I have a couple of microscopes in the house, so I will try to get some pix of various techniques.
Thank you for sharing!
I just saw a bit of blue and thought it was your 'jean stropping'.
Last night I decided to free-hand a meat slicer on my coarse diamond hone, followed with a minimal stropping.
It sliced meat well. Probably better than my usual stropping to polished edge.
I have a couple of microscopes in the house, so I will try to get some pix of various techniques.
Thank you for sharing!