Search:

thanks guys

I've currently been working my chef's knife on the 220, like i said i can make lines in my skin but by no means does it cut me.
Should it be sharp at 220 and the 1k/4k/8k just refine...

Any knife sharpeners out there?

I've started tackling the job of bringing my kitchen knives up to scratch at the same time as learning to do my razor(s)

Its a bit trickier than razors it...