Sharpening Kitchen Knives

[Clay Kesting]

Sal,



My Santoku finally needs a touch up, although I'm amazed at how much use (and abuse, my wife also uses it <img src="smile.gif" width=15 height=15 align=middle>) it's taken. I was wondering if the MBS-26 is tough enough to take a 30 degree edge or would it be better to stay with 40 degrees.



One more thing, will the 2001 Natives have the Boye cutout in the lockbar like the &quot;sprint&quot; run?



Thanks for your time,

Clay

[sal]

Hi Clay. I keep my MBS26 knives at 30 degrees, no problems so far. My wife's pretty hard on them as well.

The 2001 Natives will indeed be switching over to the Boye style cut out lock. It might be a few months before they start to get around a lot.

sal

[Clay Kesting]

Thanks Sal. I'll get the Sharpmaker out tonight and then see if I can scare some onions into slicing themselves <img src="smile.gif" width=15 height=15 align=middle>. That's good news on the Natives, I'll keep my eye out for one.

Take care,
Clay