I need your opinion guys. What can I do now? Which features should I use in this blog?
Your readers will want to understand the difference between single beveled (Japanese) knives and double beveled knives and how best to maintain their edge.
Thanks a lot, Pierino. I'm also writing for knife sharpener for both kitchen and outdoor.
Imho, knives are best sharpened by professionals unless one knows how to use a stone. All the so-called sharpeners I have ever encountered will, in the end, ruin your knives. The use of the sharpening stone is a skill worth perfecting (unless you have a wonderful hand-grinder (person) at your disposal.