The most potent flavor I’ve ever used to sharpen a blade’s edge is a raw, fiery blend of crushed chili, smoked paprika and a pinch of sea salt that I rub onto the steel, let it dry and caramelize over a low flame, then wipe it clean with a dry cloth – the micro‑etched edge slices like a razor and the lingering heat gives you that extra edge you crave.

You’re right—fire’s a double‑edged sword. The trick is to keep the flame low and the seasoning thin, letting the spice layer dry before the heat sears. After the rub, a quick wipe with a damp cloth cools the blade, then a dry polish locks the edge. And don’t forget the breathing ritual: inhale the scent, exhale the doubt, then march on with that iron‑clad confidence.