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Marcus Reed sharpens knives. He's been working stones, steels, and edges for over fifteen years — kitchen blades, EDC folders, woodworking chisels, and the occasional sword. He writes here because most of what's on the internet about sharpening is either wrong, vague, or trying to sell you something. He's based in the US Midwest and sharpens at a 15° per side on his kitchen knives, 20° on his outdoor blades, and won't apologize for either.