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my personal japanese knives, will never ever see anything mechanical.

but i like the idea paper wheel it sounds less invasive destructive vs a grinder or belt sander

i understand butcher department at local market will sharpen, curious if that will remove the years of abuse/ restore bevel, and what they are using to sharpen?

again today......why do i torture myself with my friends kitchen/chef knives. at least it was mid level henckel,unfortunately abused. i think i wore out a harbor freight diamond sharpening block...

I usually just get sharp to where you feel knife biting the cutting board, and easily cutting tomato skin. Anything sharper edge would not last very long in a pro kitchen. I don’t Sharpen my...

Ended up sharpening some of my friends knives . Eye opening experience.

One was Forschner that was mine during my culinary apprenticeship, another a Asian style thinner/ vegetable cleaver. He...