Edge Pro Apex Questions.
Well I got my EP in, and I started working on a cheap very thin Chicago Cutlery 5" Santoku. I wanted to try out a 15/20 double bevel, so I set to work on the 15 deg. back bevel.
Try as I might, I never felt any noticeable burr on the edge. It's sharp enough to cut paper right now, but I haven't started to 20 deg primary edge. Do I have to worry about not raising a burr on the back bevel?
I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...