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i am a wuss...i bag up all my kitchen knives every holiday season and let a pro sharpen them. once a year. i then just straighten the edges with my steel. i use a wooden board for veggies, and a plastic one for the meat...no cutting on the counter or plates. not even a sandwich. i pay $1 per inch.
for my hunting knives i use a spiderco system that puts a shortlived razors edge on the blades. i have a "knives of alaska" that has a tool steel that holds up well. i run the blade thru my broadhead sharpener 3-4 times per ELK.
no leather strap. the micro edges flip too easily on food, or animals. i leave that for the barber. but i may try it on broadheads.
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poof! gone
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