P, you know I baby those blades so they really don't need sharpening often. I've had them professionally done recently, and usually go about once every year or so. But I'm not satisfied with the job my steel (not the diamond kind) does in between sharpenings. I want the edges to be perfectly sharp all the time, and the steel just won't keep 'em that way. It seems to de-burr them well, but the edge isn't perfect anymore after that. I'd use the Lansky but it's such a time consuming process that first time to set the edges on all the knives to the angle I want (15*). Not to mention, then I'm back to the steel and an imperfect edge or the xtra fine stone and removing metal. With the #130 I can get the 15* in a minute or 2 per knife and keep 'em that way all the time without removing any metal on a regular basis because of the stropping discs in the last stage.
That said I'm interested to see this DMT rig in action. My cleaver could use a good once over since I left it at home the last time I had the rest of them sharpened.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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