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So it’s always a joy to pick up a new trick, especially one as simple as putting a hardened edge on mild steel using a drill bit as a filler rod. This tip comes to us by way of [Jody], aka ...
The delicacy of Japanese knives has to do with the hardness of the standard high-carbon stainless steel, which allows for a finer and sharper but proportionally brittler edge. Still, if you're the ...