ive notice that if you have all those scratches along your blade it actually increases the friction between the meat and the knife which is something highly overlooked, i find it better to not rub the knife flat but just a coupler mm off flat and then add and edge of around 20 degrees
What is a good edge for a skinning knife? Polished or toothy? What do you think is better? Jas frm nz. Just found your channel and liking what ive seen so far.
ive notice that if you have all those scratches along your blade it actually increases the friction between the meat and the knife which is something highly overlooked, i find it better to not rub the knife flat but just a coupler mm off flat and then add and edge of around 20 degrees
What is a good edge for a skinning knife? Polished or toothy? What do you think is better? Jas frm nz. Just found your channel and liking what ive seen so far.
Doesn’t that just give the blade a micro bevel rubbing it at 15 then sharpening at 25?