I bought this guy at Harbor Freight to sharpen my chef knife. But how do you use it? Do I wet it? Apply a lot of pressure with the knife? Soft smooth strokes? Should the knife be straight down or angled? How many strokes? What if the knife is REALLLLY dull? Is there a sharpness test?
Thanks!
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Thanks!
View attachment ImageUploadedByHome Brew1439857119.337455.jpg