sharp...

...but still with all his fingers! meet Vin.

Ex butcher and blade collector (including penknives bought as a littly and usually confiscated by his parents!) V has all the kit and knowledge to sharpen knives of all varieties and yes cut throat razors (apparently making a come back for a close shave.)

He has a leather strop for the cut throat and an 'angle guide' for the
knives sharpened on the stone wheel (extra).
Apparently the knife edge is sharpened at a particular angle depending on its use. A steak knife will be shaerpened at an acute angle while a boning knife more 'like an axe'..otherwise it would blunt quickly require constant sharpening.
When I rocked up he was working on a beautiful Japanese Chef's knife waiting to return to a satin cushioned box.