Finish Sharpening Kitchen Knife with the Fine Grit

What happens here

Following the coarse sharpening, switch to the fine (orange, 325-grit) side of the Smith's sharpener to refine the kitchen knife's edge. Maintain the 30-degree angle and draw the blade across the fine surface, pushing it away from your body, ensuring smooth and consistent strokes across the entire blade. This process will hone the blade to a very sharp, clean edge, which is essential for tasks like cooking and preparing meats.

Goal: Achieve a finely honed and razor-sharp edge on the kitchen knife.