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Maintain the proper angle per factory spec. - ie: differences between German, Japanese and other. Pocket blade vs. kitchen use. Belt sanders will make a mess of a blade. Leather strope for the pro's only and have the practice. Lastly, depending on its application, a too sharp of a blade may shorten and actually 'chip' out a quality knife blade. Know what its going to be used for - chop or slice. Its like an axe, too sharp and it may only shorten longevity and not chop any better.
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