jdm61
itinerant metal pounder
- Joined
- Aug 12, 2005
- Messages
- 47,357
IMO, the trick with kitchen knives is that you just have to go slower because you can overheat them more easily. Otherwise they are no different than any other big knife when it comes to post HT finishing. They can take quite a while because they have a lot more surface area to finish than say a hunter or bushcraft knife