Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us $3,400 per month for bandwidth bills alone, and since we don't believe in shoving popup ads to our registered users, we try to make the money back through forum registrations.
  • Post
  • Reply
Stangg
Mar 17, 2009


A group of friends clubbed together a while back for my 30th and got me a set of Pro Cook X100 knives (3.5in paring knife, 5in utility knife, 8in chefs knife) and was wondering what the general consensus is on how good they are. From my own research hardened steel is long lasting but quite brittle, does this mean that I'm at more risk of messing them up trying to sharpen on stones by myself?

Adbot
ADBOT LOVES YOU

Stangg
Mar 17, 2009


Babylon Astronaut posted:

I guess I should have asked first: are you forming a bead on both sides of the stone?

I googled this question but didnt find an answer, what does it mean?

Stangg
Mar 17, 2009


Scott808 posted:

I've never heard it referred to as a bead, but I think he means forming a burr. I assume asking if a burr was raised using both grits of the stone.

That makes sense, watching a video on checking for a burr really made everything click for me when using stones to sharpen my knives.

  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply