Wow, that's fast. And I had no idea that sharpening a blade could be that fast! When I saw he was gonna just use the rag wheel buffer, I thought it was gonna be lame, but the knife went from useless to razor sharp! I have two questions: 1) what is he talking about when he says "wire edge"...

I discovered this while figuring out how to do a modern Japanese temper line: 1 remove the handle from the knife or you'll ruin it completely! 2 Clamp two pieces of heavy angle iron over the blade,leaving only the edge exposed.the idea is to have a soft spine and a hard edge so it won't break...