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Butchers Knives


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Diamond steel even a blind one armed numpty will get a good edge on it,ive spent thousands in quality blades and you know what..........it's mainly down the the hand wielding it.

 

what this fella says brewman.

a good quality steel, one of the finer grains, use it little and often, you can get the round or the flat, the flats easier to get the hang of.

and a nice fine stone for use sparingly, if you get the hang of the steel you'll not need to use the stone too much.

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Where you from ? Iv got some used boners plenty of life left in them you can have a couple if you can collect them ;)

Thanks for the offer bud but I'm across the water. Much appreciated.

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Diamond steel even a blind one armed numpty will get a good edge on it,ive spent thousands in quality blades and you know what..........it's mainly down the the hand wielding it.

what this fella says brewman.

a good quality steel, one of the finer grains, use it little and often, you can get the round or the flat, the flats easier to get the hang of.

and a nice fine stone for use sparingly, if you get the hang of the steel you'll not need to use the stone too much.

I don't remember the last time I used a stone tbh the diamond steel really is the dogs pink bits
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  • 1 month later...

Last bit of knowledge required lads,

 

I have acquired my cleaver now deciding on the steak knife either I go for a large Swibo 36cm pointed blade or a Victorinox 36 cm curved scimater style.

I don't know if there are any advantages with either style.

Cheers

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