|Banner advertisements by bbqads.com|
In Reply to: Re: Sharpening knifes posted by Shingleman on October 14, 2012 at 18:52:20:
Contrary to popular belief you don't have to be precise. I learned to sharpen knives on a stone and never did like it because it took so long. Stones are not much harder than the knives themselves so its a lot of work especially with good steel. These new compounds use diamonds and put an edge on real quick.
As for the angle around 10 degrees puts a real share edge but generally they don't last long. If you hold the knife around 20 degrees you wind up with a much more durable edge.
The BBQ Forum Home Page