1/ I HAVE THOUGHTS. On the one hand, I hand sharpen my 12" Shun chef's knife with either a water stone or a Lansky sharpening kit, and then finish with a leather strop I made, charged with green jewler's rouge. NOT A SHARPENING MACHINE On the other hand >>>https://twitter.com/michaelcurzi/status/1329523487149613056 …
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From watching Forged in Fire I've now developed the expectation that if the edge of a knife fails I should either take it to a blacksmith or junk it.
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I would never ever use a shun for butchery. They have a nasty habit of chipping on the best of days and you can grind a damn good edge on a 30$ victorianox
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we are agreed
End of conversation
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I use the WorkSharp Ken Onion, which is a tiny belt grinder with guides. https://smile.amazon.com/Work-Sharp-Knife-Sharpener-Onion/dp/B00EJ9CQKA …
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