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Posted

I use a thing called I think a butchers steel which is about the same length as a big knife and it is what a lot of the local butchers in the markets in Bangkok use. My wife uses a small thing and pulls the blade through what I can only describe as 2 grinder blades but I usually end up crashing the blade on the table if I use that one.

Posted

sharpening stones cost about 30 baht....all they need is water on them when you use them....the internet probably has instructions....its really easy.

Chownah

Posted

I always use the rear of a larger Plate, bowl etc. the rim which is not glazed, a tiny bit of water or just moistened with your fingertip...always worked well.

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