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I just sharpened the kitchen knives today with my set of Japanese whetstones. After you've done it often enough, you can tell a lot about the blade steel by the
by camperman 12y ago
I just sharpened the kitchen knives today with my set of Japanese whetstones. After you've done it often enough, you can tell a lot about the blade steel by the swarf it makes and how it feels.
- kjs3 12y agoI use pedestrian domestic whetstones and oil stones (from Arkansas, I believe), but agree you can tell so much about the knife by how it feels and the residue it leaves. My Grandfather taught me how to do it, and it makes me a bit wistful when I take my pocket knife to the stone.