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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2/ When I am butchering sheep, pigs, and cows, I don't have time to break out that full kit, and I'm not using a $250 knife - I'm using a bunch of pretty-damned-good-for-the-money $25 Dexter knives. So when a knife is getting dull from tracing the edges of the 50th vertebrae >
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3/ there's no time for waterstones and ritual and I use this https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-Sharpener-Sharpening/dp/B0018RSEMU … and it works great.
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Replying to @MorlockP
I would never ever use a shun for butchery. They have a nasty habit of chipping on the best of days and you can grind a damn good edge on a 30$ victorianox
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