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Think the technique he showed us could be used on a curved blade, the only bit that I found difficult/weird was trying to do the tip of my chefs knife..
You need to raise the handle as you’re sharpening to go round the tip.
I didn’t quite figure out how to do that in the time I was there..
Technique instructor taught us was that you broke the knife down into sections the longer the knife the more sections you’d need to do..
Did they teach you how to sharpen a curved blade? The curved sections on my bayonets have defeated me. I just cannot get them remotely sharp.