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^ It does have 2 sides... I don't know about the grit tho~ I've heard that I should go even finer than stone, such as sand paper and leather strip. I do use a sharpening steel to hold its edge after, not ceramic.
(I even used a protractor to measure a 23 degree angle... since I doubt they are 17)
Anyhow I see these as good practices for better knifes. Although good knife tend to have free sharpening anyways, just pay shipping.
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