Hi Eric, Thanks for checking in! I must admit I had to chuckle when I read on your website how you strive to match the exact angle of the knife you’ve been given. I don’t want you to match my factory edge, I want you to <em>improve</em> on it! (See my article <em><a href="http://ift.tt/1L3WmQi; rel="nofollow">Best Chef Knife — Don’t Overrate the Factory Edge</a></em> where I spout off more about this.) But I hear you loud and clear about only taking off the minimal amount of metal necessary. That’s a must. Best of luck with your business and new website! The Edge Pro system is probably the way I would go if I ever managed to carve out the time to sharpen my own kitchen knives :) Best, KKG
from Comments on: Reviews of Professional Knife Sharpening Services http://ift.tt/20OpfBY
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