Louis Cohen
10-26-2002, 12:00 AM
I needed to recut the bevels on several kitchen knives when the regular Sharpmaker stones just weren't "cutting it". The diamond stones for the Sharpmaker did the trick.
I cut almost all the knives at 30° from the edge of the diamond rods down to the edge of the fine rod. Tomatoes now fear me. The cleaver I cut at 40°, and only as far as the flat side of the regular coarse rod.
If you get the Sharpmaker, I recommend that you get the diamond rods as well.
I cut almost all the knives at 30° from the edge of the diamond rods down to the edge of the fine rod. Tomatoes now fear me. The cleaver I cut at 40°, and only as far as the flat side of the regular coarse rod.
If you get the Sharpmaker, I recommend that you get the diamond rods as well.