Steak knife Edge
I Have some questions about Knife edge technique.
If you view this video from 39:50 to 43:45. This fellow shows how to impression a key.
Is this Knife edging?
Seems to me he goes overboard on filing the side of the key blank.
What is the useful content?
What info in this video should be dis-regarded?
My thinking is that I don't use "knife edge" and maybe I'm missing out.