sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts.
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
This is an excellent method if the sharpmaker is your only sharpening equipment.bearfacedkiller wrote: ↑Sat Sep 01, 2018 9:56 amI have set the bevels on both of those steels with the diamond rods at 30 degrees followed by microbeveling both of those steels with the brown rods at 40 degrees and have been happy with the results. You can get a super sharp edge that way and it is quick and easy.
I have theories why the fine rods are not a good choice for these steels but it gets complicated and maybe theoretical.