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How sharp?
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<blockquote data-quote="sklfco" data-source="post: 3885849" data-attributes="member: 24908"><p>I use 3 different grades of stones, sometimes a flat file if the blade is damaged too badly.</p><p>The blade in the pic needed just the orange (medium grit probably 220 ish, the black one is closer to 120) until I get the angle on the blade I am looking for and the burr started to curl all to one side. Then progressed up to the oiled hard Arkansas stone (got it at midway on sale for $12) until the desired sharpness as shown.</p><p>This is just a general kitchen use knife so I dont need it to be super sharp.</p><p>It hasn’t seen a stone in a couple years (it’s not mine) so it took about 30 minutes to get this.</p><p>[ATTACH=full]313708[/ATTACH]</p></blockquote><p></p>
[QUOTE="sklfco, post: 3885849, member: 24908"] I use 3 different grades of stones, sometimes a flat file if the blade is damaged too badly. The blade in the pic needed just the orange (medium grit probably 220 ish, the black one is closer to 120) until I get the angle on the blade I am looking for and the burr started to curl all to one side. Then progressed up to the oiled hard Arkansas stone (got it at midway on sale for $12) until the desired sharpness as shown. This is just a general kitchen use knife so I dont need it to be super sharp. It hasn’t seen a stone in a couple years (it’s not mine) so it took about 30 minutes to get this. [ATTACH type="full" alt="F8B52B34-8E12-44FA-A144-8834DB79DF31.jpeg"]313708[/ATTACH] [/QUOTE]
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