What people want most about kitchen knives is edge retention. What do you think is a way to achieve this using Tormek?
There are two cases here.
1. Management by honing steel
2. Use without management
I'm sharpening to 30 degrees (15 + 15) with Tormek, but I couldn't hear that edge retention is good. Should I lower the angle?
There are two cases here.
1. Management by honing steel
2. Use without management
I'm sharpening to 30 degrees (15 + 15) with Tormek, but I couldn't hear that edge retention is good. Should I lower the angle?