Kiwi knives are awesome for the price and very thin behind the edge, I love 'em. How do you feel about Western style sharpening, like you displayed here, vs Japanese style sharpening in some of your other videos? I try mix and match my techniques to the stone and knife being sharpened.
thanks. this has been a big issue for me. never really can't get my knifes razor sharp.
+year 2000 your welcome :) thanks for watching
Kiwi knives are awesome for the price and very thin behind the edge, I love 'em. How do you feel about Western style sharpening, like you displayed here, vs Japanese style sharpening in some of your other videos? I try mix and match my techniques to the stone and knife being sharpened.
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Momma....there goes that man again.
Grate video
Graete koment
I just sharpen every kitchen knife with an axe puck. Works great dry
That puck gets loaded over time and burnishes more than cuts. Lubricants like water or oil are used to keep the stone from loading and glazing