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Basics of the Sharpening Mastery
First Section
Selection of a sharpener (13:40)
Selection of abrasive stone (14:57)
Preparation of abrasives for work (20:39)
Anatomy of a knife (7:51)
Types of steel (7:23)
How to clamp the knife (12:24)
Choosing the sharpening angle (3:43)
Burr (14:31)
Step sharpening (7:39)
Toothy edge (6:38)
Secondary bevels polishing (21:01)
One-sided sharpening (13:35)
Convex sharpening (22:36)
Features of sharpening a recurve (16:37)
Sharpening and refreshing (5:38)
Small universal table (13:54)
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How to clamp the knife
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