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Master Sharpener new to Recipe Tips

Master Sharpener new to Recipe Tips
Posted: 01/01/2010 12:46:49 PM
I have been sharpening since 1992 and specialize in knives and shears of all types. Just took a look at the knife-type section and noticed a steel is mentioned but not a ceramic. Having refurbished and sharpened thousands of knives and use both a steel and a ceramic. The difference? A fine ceramic is easier on the cutting edge of a knife than a fine steel. I currently offer a knife-sharpening workshop for those who prepare food for consumption, hunters, anglers and restaurants/caterers. Greetings from RagMopp
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