Quote:
Originally Posted by cjb762
That's absolutely true, but even with the ceramic sticks you are introducing a small secondary bevel. I prefer convex edges, and the strop will make sure the convex edge is maintained.
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I just take them to a guy once a year. The pull through is good enough for me, I can easily fillet almost anything and even make thin radish slices. (like so thin they're transparent.
It also works really well when I go to my parents house to cook. As good as a cook as my mom is, her knives are always so dull.
As my grandpa would say, "good enough for the girls I go with". :-D