Im currently flirting with the idea of having a straight, not yet but i plan to later on in the year, anyway i have a lot of knife sharpening experience using various stones and devices so am i right that sharpening a straight is pretty similar just requires a lighter touch and a finer finishing stone before stropping?
This is the sort of whetstone i use, would this be suitable at all, im guessing i'll have to use a fairly shallow angle to get that edge nice and fine?
http://www.cooking.com/products/shprodde.asp?SKU=198400
This is the sort of whetstone i use, would this be suitable at all, im guessing i'll have to use a fairly shallow angle to get that edge nice and fine?
http://www.cooking.com/products/shprodde.asp?SKU=198400
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