Hey guys I know stuff has been posted on here before but I can't for the life of me find it.
I recently purchased a whetstone and gave it a shot on a cooks knife that I've never found to be particularly sharp (the rest of the knives in the set are very sharp and have held their edges well)
I think I did an OK job but would like to know a bit more about what I'm doing before I run the santoku or any of the other knives over it.
I recently purchased a whetstone and gave it a shot on a cooks knife that I've never found to be particularly sharp (the rest of the knives in the set are very sharp and have held their edges well)
I think I did an OK job but would like to know a bit more about what I'm doing before I run the santoku or any of the other knives over it.