Often the toughest knife to sharpen is your kitchen carving knife.
The reason for this is the blade is a bit flexible and it can be tough to get enough pressure out on the foward part of the blade to cause "sharpening".
I know all the QP's are squared away but just thought i'd mention this on Thanksgiving afternoon while I'm hiding from my in-laws.
Emergency questions might be answered in the next hour or so.
The Best possible Thanksgiving to all of you "somewhere else"
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