Using well-cut knives, you can work very comfortably as well as the good shine of cuisine. If you are a chef, you want to work frankly with a knife that you can cut well. Do you want strong blades that are difficult to spill out, or do you want blades that can be cut in kinkins? The sharpness you want depends on the work of the user. This one book will answer such a question as to how to put your favorite blade.

Illustration is heavy, even beginners can read Swissie and it is easy to understand The definite edition of "sharpening and grindstone" handbook!