Cooking

Each time Owen in Vancouver pulls the knife starting at 0:58, he alternates the knife's edges. But why? Why not hone one side with 15 consecutive strokes first, then switch to the other side?

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Comments on When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

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