Quote:
Originally Posted by Red Bullets
For a finished edge on filleting knives. Works great. And you don't know it but you already own the sharpener. This is what I use for my knives.
Go to your cupboard and get a good ceramic cup. The bottom of the cup typically is not glazed like the cup and is a raw ceramic. The bottom of the cup is just as good as any ceramic sharpener. Running your filleting knife blade over the cup bottom a few times is great for touching up a finished edge while working. Ideally, blade edges should be sharpened at a 17 to 20 degree angle.
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Nice tip... ill have to try that.