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post #4 of (permalink) Old 09-18-2011, 06:15 PM
With extra cheese.
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If it's set @ 3 degrees base edge, there's nothing you should have to do with it. You could bring the side edge bevel in to increase grip. At 3 degrees, you'd have a 90 degree corner which is a nice, sharp edge with good grip. I personally like a little less than 90.0, I'll stay at 90.5 or 91.0 but you need a guide that will let you get a half degree cut.

Honestly, unless it's really dull and you notice a lack of grip on hardpack, just buy a hard gummy stone and a diamond stone and use that to maintain the edge. Use the diamond stone to make 2 or 3 passes and take out the burrs and the hard gummy stone to condition it and smooth it out to a polish.
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