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Sliced a tomato then sharpened the knife
#6
Mr. Sharpco - Yes, the one I use is a well used blue one. I think it is very fine. I didn't use a super fine only because I couldn't find a 1x42 at the time. For me the trick is a very light touch. Too much pressure and it will dull the edge. Too little and it does not work. I think you are right in that it requires some experimenting and practice, but done right it works very well. Well, at least in my experience. YMMV I guess.
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RE: Sliced a tomato then sharpened the knife - by grepper - 07-25-2019, 05:57 PM

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