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JurekB
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..