08-05-2019, 01:53 AM
grepper.
Your toothy edge is very aggressive.
IMHO, it's good at utility knives. But many people said finishing 1000 ~ 2000 grit is the best for kitchen knives. Because the coarser the edge, the faster the food loses its freshness. And if it is carbon steel it will easily rust.
How do you think about it?
Your toothy edge is very aggressive.
IMHO, it's good at utility knives. But many people said finishing 1000 ~ 2000 grit is the best for kitchen knives. Because the coarser the edge, the faster the food loses its freshness. And if it is carbon steel it will easily rust.
How do you think about it?