Cutting performance, NOT the edge sharpness Don’t focus on the edge sharpness. Stop cutting paper.
This is NOT “Daily maintenance” kind of sharpening. This is a guide to create max performance edge. You probably need to do this every 3 to 6 months, if you are working in the restaurant business, but, don’t have to do that often.
In the later video, I’ll show my work knives cutting performance (NOT necessarily the edge sharpness) and overall explanation about how “I” do it.
