Pellet Fan

All Things Considered => General Discussion--Non food Related => Topic started by: ZCZ on December 06, 2019, 10:30:25 PM

Title: Finer Points of Knife Sharpening
Post by: ZCZ on December 06, 2019, 10:30:25 PM

Stumbled onto this one during my nightly foray into You Tube.  Interesting. Learned about single edge and double edge knives.

https://youtu.be/PC5mWYgiNlg

Al

Title: Re: Finer Points of Knife Sharpening
Post by: pmillen on December 06, 2019, 11:41:33 PM

Great video.  I would love that store.  But I don't care for single-bevel knives.  I can't cut a vertical edge with them.  Perhaps he could teach me.  Millions of Japanese chefs can't be wrong.

Title: Re: Finer Points of Knife Sharpening
Post by: Darwin on December 07, 2019, 01:27:55 AM

Alex is always fun to watch, he does interesting and entertaining topics.  Ask YouTube about Burrfection if your into Japanese steel. Im no expert,  but he seems to know what he is doing.