Thread: Kitchen Knife Honing

For slicing a toothy edge cuts better and lasts longer. For push cutting (shaving and chopping veggies) a more refined edge. This is what the guys at the knife forums said. And what I also found to be true first hand. A knife finished on a 140 grit atoma diamond plate stropped lightly can cut arm hair at the skin. For knives the first step is knowing that you've apexed the edge and then removed any bur. Not rocket science. I have a load of naturals that I don't use since my pocket knives are too hard for them to be useful so I use the dmts.