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In Reply to: Knife Sharpeners (once more) posted by Porky on March 19, 2011 at 17:25:46:
Guess I am old school, and like 2 or 3 stones in decending order of grit. Have Wusthof knives, and they stay sharp all season. You have to take out the bumps, then hone, and then super hone. Cutting on plastic is not good.
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