Welcome to the Tormek Community. If you previously registered for the discussion board but had not made any posts, your membership may have been purged. Secure your membership in this community by joining in the conversations.
www.tormek.com
Quote from: Herman Trivilino on Yesterday at 08:26:05 AMA question arises. Why do the Victory brand fish filleting knives use a softer steel? Is it to make sharpening on-the-go easier? Do they sacrifice hardness so they can get improved ease of sharpening, improved ability to stay sharp, improved ability to resist staining?
Page created in 0.115 seconds with 16 queries.