Review on Norton 200S Arkansas Sharpening Kit by Shedrick Roach

I worked in the meat department for almost 6 years starting as an apprentice. I've been thinking about getting my own knife and stone set for about 2 years. Why the hell didn't I do this before? I'm tired of getting knives from a company that sharpens them and sometimes they aren't very sharp. Even when they're sharp, we blunt them pretty quickly, so by the end of the week it's going to be awful. Some cutters wear them out quickly, so I'm stuck with knives that take a lot of work to get anything done. No longer. I wore this set for about a month. Trial and error method. Learn how to use it. Learned from an experienced editor in the shop. It's not difficult, just keep the same angle. Clean knives, a well-oiled stone and listen to the sound of stroking the stone. Sounds nice and clean. Today I just used rough and then steel. I usually use 2 or 3 stones. What is important, no matter how you do it, is that every day I have a very sharp knife with which you can easily and quickly cut a large amount of meat. So I went broke, got this set of stones and 5 knives. 2 boning. Once a 12", but I don't like it and knew better, but that was about all I could find in a 12". It's too wide, which increases drag. I want a thinner blade. I mean the height from bottom to top. So the other 2 knives are thinner than 10 inches. Snap knives will cut chuck or ribeye just as well as a 12 inch knife. I'll leave this stone set at work. I will be buying another one for the house but will check a different set of bricks to see how well the others work. I've done my research on this. So if you only want a set of 3 bricks this is the one to buy and it comes in a larger version but I think it's overkill. I hope this review helps and any information is welcome.