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I'm not drunk :'o just sick *sniffles
You're sick...
Because you're hung over? XD
For example, if I use a standard knife with an edge of 20° and 20° I can use it all day without sharpening or honing it while cutting maybe 150 pounds of steak. If I were to use a 15° and 15° knife, I'd have to sharpen the knife every 30 pounds The sharpest possible blade is an 8° and 8° sharpness, which unfortunately needs to be honed through every 7 pounds of steak.
Note to self. Come to you with questions about knives. Especially to find out what knife sharpness is best to kill a person. Lol. XD