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Re: knife sharpening

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Posted by Craig Sharry on March 09, 2011 at 14:03:57:

In Reply to: knife sharpening posted by ahgthbbq on March 08, 2011 at 18:14:37:

Yes I know I am the Jelly Man, but I also sell Messermeister knives. Besides selling I thought it would be nice to learn more about knives and be able to sharpen them for my customers. Over the last few years I have sharpened many knives and many of those have been Forschner. Every blade that I have sharpened has been for kitchen use. The angle that you will see on the bulk of kitchen cutlery is 17 degrees. I use and the Edge Pro system and have had great results with it.

Let me say this in closing. Many knives do not really need to be sharpened. If more cooks would take the time to properly use a ceramic rod or steel they would find there edge staying sharper longer.

If anyone wants to discuss knives drop me a line. I will help if I can.

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