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Thread: Should a razor hone be dedicated to just honing razors?

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  1. 07-11-2015, 12:51 AM #6
    Geezer
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    We used to finish on a hard Arky. Then for vegetable knives we ran one lap on about 600grit soft Arky. That was in a Country Club kitchen. We did the same in the Butcher shop for all boning slicing knives. Shaving arm hair was required for all knives. Prime rib knives would be no extra tooth after the hard Arky.
    YMMV
    ~Richard
    PS Very hard German Steels were in constant use for setting the edge while working. Honing was maybe once a 50 hour work week; if necessary.
    Last edited by Geezer; 07-11-2015 at 12:53 AM.
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