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It's good to hear that the thing will need breaking in and will do a good job on my kitchen knives. I have been putting off sharpening those things (just hit them with the steel everytime I use...

I got a pretty good idea how you know. The real question is how do you fix it?

I recently posted about planning on lapping my Naniwa 12k (that so many of you were so influential in convincing me to get) with my norton lapping plate. I saw a negative reply, and it got me...