MICHI-CAN
Well-Known Member
Lol. Ceramics will eat your blade. But it is one clean edge. I use offset rods for my fillet knives. Gerber there.Now that is a brilliant example of the German blade style. I’ve coveted an F. Dick steel (love the Dickoron brand) but got me an Idahone ceramic instead. It does a great job finishing an edge when used very lightly.