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Started by tgbto, May 06, 2022, 10:42:11 AM
Quote from: tgbto on May 06, 2022, 10:42:11 AMHello,Has anyone out here used a T-1 or T-2 for a long time with standard chef knives ? I am wondering if the edge comes off wider at the tip overtime ? That would weem logical as it is what happens often on a T8 if you pivot towards the tip, keeping the angle more or less constant when the blade width increases close to the edge. I am thinking of buying a T-1 for my mother, but if that interferes with the sharpening I do on the T-8, I'm not so sure...Thanks,Nick.
Quote from: tgbto on May 06, 2022, 02:54:23 PMThe idea was rather to have something on-site because I don't visit her that often, and so I'd avoid taking her knives away for months on end. But yes, you may have a point with the ceramic rod...Thanks for your feedback,Nick.
Quote from: cbwx34 on May 06, 2022, 10:54:43 PM[ duplicate a couple of the "most used" knives, so there's always a sharp one available
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