Oh one more downside - because the bevel of the butcher style knives curving all the way back to the spine, it'll be tricky to sharpen the full length of the blade without moving the position in the clamp if the blade is bigger than 7 or 8 inches. It might mean that you've gotta sharpen the end of the blade separately if you're talking really big knives. However they'll be so sharp that you won't need as much length for slicing
By sharp I'm talking shaving arm hair almost as easily as a straight razor, obviously not quite as smooth though unless you're going to 8000 grit or higher! But stropping the blade on balsa wood covered in chromium oxide powder after going to 1000 grit will take it from sharp to ultra sharp. Paper thin slices of tomato won't be a problem
Kind words mate, but if I were a master I wouldn't be using a sharpening system There's not much to it really.. All you're doing is making the edge of a bit of a metal as pointy as possible
Looks like we'll be smoking one for thanksgiving on Thursday for our American guest, now to just convince the girlfriend to run the smoker whilst I'm at work.
There's not much to it really.. All you're doing is making the edge of a bit of a metal as pointy as possible
