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Jaguilar809b's Profile

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Comics I Follow

The Academia Waltz
By Berkeley Breathed
Peanuts
By Charles Schulz
Calvin and Hobbes
By Bill Watterson
Doonesbury
By Garry Trudeau
Luann
By Greg Evans and Karen Evans
For Better or For Worse
By Lynn Johnston
Rose is Rose
By Don Wimmer and Pat Brady
9 Chickweed Lane
By Brooke McEldowney
Arlo and Janis
By Jimmy Johnson
Baldo
By Hector D. CantĂş and Carlos Castellanos
Bloom County
By Berkeley Breathed
The Boondocks
By Aaron McGruder
Cathy Classics
By Cathy Guisewite
Frazz
By Jef Mallett
Thatababy
By Paul Trap
Red and Rover
By Brian Basset
Drabble
By Kevin Fagan
Barkeater Lake
By Corey Pandolph
The Barn
By Ralph Hagen
The Buckets
By Greg Cravens
Pibgorn
By Brooke McEldowney
Bob the Squirrel
By Frank Page
Stone Soup
By Jan Eliot
Luann Againn
By Greg Evans
Liberty Meadows
By Frank Cho
Dog Eat Doug
By Brian Anderson
Pibgorn Sketches
By Brooke McEldowney
Bloom County 2019
By Berkeley Breathed
Raising Duncan
By Chris Browne
Jeff Danziger

Jeff Stahler

Pat Oliphant

Jack Ohman

Nick Anderson

Lisa Benson

Jim Morin

Rob Rogers

Gary Varvel

Robert Ariail

Matt Davies

Mike Lester

Steve Breen

John Deering

Joe Heller

Kevin Kallaugher
By KAL
Gary Markstein

Marshall Ramsey

http://www.williams-sonoma.com/search/results.html?words=whetstone&cm_sp=HeaderLinks--OnsiteSearch-_-MainSite&cmtype=OnsiteSearch
Honestly, for the money, an electric 2 or 3 stage sharpener is better for the longevity of your knives or have it done professionally. If you aren’t careful, you will mess with the angle of the blade (20 degrees for western (German) knives and Asian are between 15 and 18 degrees). And you shouldn’t sharpen (remove metal) a knife above once a year for the average home kitchen. The step most people are missing is honing the blade using a steel (that pole like thing included with most knife sets). A knife should be honed before each use to bring the blade into alignment and keep it sharp between sharpenings.