What a nice bunch of GOB's you'll are! Many Welcomes! Feel right to home.
much so, that I have to ask a question. Years ago someone told me that
when you sharpen a good knife, you are not only grinding away the bits
you don't want, but you are also 'smearing' just a few molecules up to
the very edge where they kind'a re-attach and make for extra sharp edge.
He (and while I ain't sure who it was -it sure sounds like a GOB story)
also said stainless steel don't do this and therefore there is only so
sharp you can get a SS blade. My own experience is that my cheap garage
sale vanadium steel kitchen knives are killer sharp -'ticularally after a
trip to my shop and the least little touch to my various
sharpening dodads appurtenant to my wood-cutting-tools.
care about how we wood-people do the blade sharpening thing?