Welcome to r/Sharpening2!

Here’s a new place to talk about how you refine your edge!

We encourage beginners looking for their first sharpening setup to post and ask the more experienced guys for opinions until we have a good list to pin!

We believe that Chefs and people more involved in the food side of this subject should feel free to be just as involved as anyone else.

As a new sub, I’d love to hear some feedback on what you think needs done to make this a better place.