waynorth wrote: You can buy a Lansky sharpening system for about a hundred bucks & get consistent good results yourself. Same cost would probably only get you a few knives professionally sharpened. |
Billfish2 wrote: Hi There is a company called courier sharpening, they could help you out. I am a qualified butcher, I can’t emphasise the importance of using a good Stone / and a good steel. Use the steel every 10 cuts or so. It is critical to steel the knife the exact same angle you stone the knife. (Otherwise you will get a shoulder on the knife) I stone and steel my knife on a 15 degree angle. Very important to keep stone clean and clean steel after use. The steel takes the very small burs off the knife. Some good brand of steel is Dick, and knifes Victroniox, Dick. |
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