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 Post subject: Re: Alternative edges.
PostPosted: Sun Aug 25, 2013 5:31 pm 

Joined: Tue May 29, 2012 12:29 am
Posts: 657
And that will work for generic kitchen knives but we usually talk about Japanese knives in discussions here. Leaving the edge at such coarse grits on a Japanese knife is not only bad for edge retention and the cutting efficiency but damaging to the food.


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