"SteveB" wrote

Do what the pros do. Carry a couple of very simple files, and know where
to take off the metal. Same as any guy who knows how to sharpen knives.
I've seen knives that were sharpened down to almost nothing, starting at
3/8" wide at the handle, and coming down to a toothpick on the point.
Absolutely no need to remove that much metal besides inexperience and
error.

Another comment I would make is to keep spare new files on hand. It seems
to me the speed of sharpening with a file used just a very few times is
twice as slow as a nice new file.
--
Jim in NC


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