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Old 06-07-2007, 04:50 PM   #11
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Join Date: Feb 2007
Location: ottawa canada
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Quote:
Originally Posted by GB
Personally I tend to shy away from diamond steels as they do take metal off the blade. If I want to remove metal then I sharpen my knives. I like to stick with a regular steel.
well and good
i did note that it was the fine grade
and it is just something i picked up from my days as a professional butcher
i just make two swipes per side
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