Sorry these have been claimed locally
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Show posts MenuQuote from: joe103 on January 27, 2025, 07:59:08 PM120 BESS is still the best I've been able to pull off, and that isn't often. I've tried freehand honing, controlled angle honing, and higher angle honing using Vladim's book for reference. I have a Cuisinart knife from a kitchen set that I can't get past 150 BESS no matter how hard I try. I don't get it, I would have never dreamed it would be THIS hard with all the info and support from the sharpening community. I have a Victorinox knife that I got to 120 BESS, but can't get any lower. I'm honing with the Tormek compound on the leather wheel. I have a hanging leather strop that helps a little sometimes, sometimes not. I don't remember the last time I was this frustrated.
Apologies if I missed it: are you honing on the side opposite the burr first?
Quote from: Herman Trivilino on May 05, 2024, 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?
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