Sliced a tomato then sharpened the knife

[MaxtheKnife]

i agree Grepper, the 3m blue fine belt is the key when you want toothy and tomatoes and the older the 3m, the better, when it gets nice and soft, it is a jewel............BUT Ken makes a great point.

many chinese blades lets call it, get the "Grepper treatment" and are loved by the user........but with great german and japanese and other better steels get much more refinement.

jmho