Rossi Rifleman

Heh, can't say I'm partial to having a firearm that does double duty as a food slicer.

It only takes a few passes with a fine stone to knock off the sharp edges. From what I can tell, the quality of the 92 has improved over the years. Not to say it can't be made better, but judicious use of a good stone should do the job.What did you use when you slicked up the action?