In the knife forums I hang out in, there was this useful discussion of steeling and stropping. I learned something intersting about steeled edges and their weaknesses.
http://www.bladeforums.com/forums/sh...0&pagenumber=1
Please note that this is from a group of hardcore knife users, mostly folding pocket knives, so there are some differences between their jargon and chefspeak.
Phil
http://www.bladeforums.com/forums/sh...0&pagenumber=1
Please note that this is from a group of hardcore knife users, mostly folding pocket knives, so there are some differences between their jargon and chefspeak.
Phil
more than taste fine
me eat it all the time
me eat it all the time
