That's just what I need for my kitchen knives. It'll be a while before I get there. I'm still learning. Great video, thanks. Y'all have a Merry Christmas!
I've heard that the Wrong cutting boards for sharp knives, are what damage the edge. Could you mention that on one of your videos. Like if a cheap hard cutting board damages the edge, the soft quality Chef boards keep it sharper.
I’d check out @Burrfection here on UA-cam, he has some good videos on cutting boards with regard to edge durability. Parker Asahi or DunnBoard cutting boards is where I would start.
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That's just what I need for my kitchen knives. It'll be a while before I get there. I'm still learning. Great video, thanks. Y'all have a Merry Christmas!
Good job i like victorinox
Do you have the lapping films links?
With the lapping films....shouldn't you be using a stropping stroke to avoid cutting into the film??
Yes you should be! I push the limits and it messes up sometimes.
I've heard that the Wrong cutting boards for sharp knives, are what damage the edge. Could you mention that on one of your videos. Like if a cheap hard cutting board damages the edge, the soft quality Chef boards keep it sharper.
I’d check out @Burrfection here on UA-cam, he has some good videos on cutting boards with regard to edge durability. Parker Asahi or DunnBoard cutting boards is where I would start.
Great points, I will try to mention that in a future video.
Thats sharp if youre slicing u line catalog like that. Those who know know.