Good evening all,
Sorry not sure if this is the right place to post this! Please advise if it needs to be moved.
I’ve done a bit of reading on sharpening SB reels and bed knives, but I can’t seem to find anything guidelines on if a reel has enough ‘meat’ left on the bone to be sharpened. How can I identify if it is worth sharpening or not?
Thanks in advance for any advice,
Hammy39
