Thread: Knife Honing Steel

Originally Posted by stoneandstrop

I've seen that video. He has some pretty good ones breaking down animals. I didn't think anyone does custom butchering like that where they come to your farm and take care of things right there, especially in Canada!

There's probably some law about moving meat off a property if killed there and not in an abattoir but it never stopped me from sharing half a beef with a friend

Originally Posted by stoneandstrop

Im kind of surprised it doesn't chip Japanese knives with a "regular cut" profile, good to know.
I would think any of the finer ones would be fine for the same type of knife or any knife up to about 62-63 RC. The Saphire, Micro or polished are very soft on edges.

Remember, I’m going very light and carefully.