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sharpening steel


king ratcatcher
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You ideally want to use a fine diamond steel to maintain an edge you have already created. If you are after razor sharp you want a barbers strop after that :good:

 

 

The barbers strop only works with soft steel in my experience. I use an ordinary kitchen steel and it works perfectly.

 

Leeboy

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Try the fine steel, then strop after. It takes the last of the burrs off after the blade has been sharpened. You may not feel much of a change, but the edge will last longer if stropped. As with all knives, it's better to maintain an edge than to sharpen from scratch less often :blink:

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