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  1. #11
    < Banned User >
    Join Date
    Apr 2008
    Newtown, CT
    Thanked: 586


    You should also own and use a decent sharpening steel for cutlery. Obviously you wouldn't use one for razors (that's why we use the strop) but the final touch in knife sharpening is best done on a steel. With a good filet knife, you can often revitalize an edge with a couple dozen strokes on a steel with no honing at all. I do it on my kitchen knives all the time.

  2. #12
    Dapper Dandy Quick Orange's Avatar
    Join Date
    Mar 2007
    Centennial, CO
    Thanked: 146


    Quote Originally Posted by McKie View Post
    Well, if you already own some stones and don't want to go freehand, there something like this for 12.80 $ CAD at Lee Valley.


    Attachment 17535
    How does that jig work for you? I'm definitely interested in one.

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