Thanks, that is what I am working on now (figuring out how delicate it is).Jazz wrote:That looks extremely sharp, Ken! Maybe delicate, but sharp!
- best wishes, Jazz.
I sharpened a paring knife up similarily years ago and it is an awesome cutter (like you say - for what you're using it for). For veggies, etc. it's great, but I tried to cut a toothpick with it once and rolled the edge. Of course it is some cheaper steel (not ZDP189) and the edge was for softer stuff. Learned my lesson on edge geometry right quick like there. I generally prefer thinner edges. Well, enough babbling.unit wrote:Thanks, that is what I am working on now (figuring out how delicate it is).
Obviously when you thin out the edge you give something up, but you also gain something...so far it is a good trade (for what I am using it to do)!
Thanks. I just got done re-doing it and cleaning it up a bit. (I did some testing with it and dulled it a bit). It is now polished much better. Easily the best slicer/push cutter I have ever carried.SUDS wrote:nice stretch looks like a crazy slicer. that a wicked high grind
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