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Old 02-09-2021, 07:27 AM
Wagwan

Join Date: 
Nov 2020
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One of the things I discovered in my research (and now experience) is that a super fine edge is not desirable for all cutting tasks. It works very well for kitchen prep of vegetables, fruit and similar items but not so well for meat and fish. I now use a medium grit for meat and fish knives and fine for prep knives.
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