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AFTER THE STONE: Sharpening leaves a burr - a fragile wire edge that folds over on the first cut, which is why a knife feels keen for a day and then stops biting. Stropping aligns and polishes that edge rather than grinding it away, so the bevel comes up clean and mirror-bright and the edge holds lo...
Red approx. 2000 (medium), White 5000 (fine), Green 8000 (very fine), Black 12000 (ultra fine)
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