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HAD A SIMILAR PROBLEM, HAD A KNIFE THAT I COULD NOT MAKE SHARP LIKE IT WAS WHEN NEW.I got a lansky 5 stone set and got it back to its original sharpness but it would not hold its edge. I found out that you must only push the stone towards the knife and lift it up on the return stroke and that the angle that you use will make a sharper edge or a longer lasting edge all depending what angle you use. ex: a17 degree angle will cut more than a 25 degree angle but will loose its edge faster.
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vegetarian, old indian name meaning : bad hunter
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