
Station Knife Sharpening…
Firstly, I LOVE my Station Knife. As the “cook” in the house, I use it daily in the kitchen. I’ve had it for 7 - 8 months now, and I’m noticing more and more it doesn’t have that same laser-beam slicing cut it once did. Not to mention, one of my sister in-laws got her hands on it and went after some chicken bone and put a tiny chip in the edge.
I have a Work Sharp Precision Adjust that I keep my pocket knives in good usable shape with. I’m no stranger to reprofiling and edge either.
Has anyone touched up Benchmade’s 14° “Select Edge”? I refuse to send it in for Benchmade to do it. The knife belongs to me, not them. It just doesn’t seem a job for the Precision Adjust.