Posted by Janicholson on October 16, 2010 at 12:33:16 from (67.72.98.45):
In Reply to: Knife sharpening?? posted by dave2 on October 16, 2010 at 12:03:09:
Always work with real steel knives, cheap will not sharpen. Four items: Hold the blade at a continuous angle on the stone. thickness of a nickle at the distance of a nickle diameter for skinning, a nickle and dime for general purpose, two nickles thick for rough utility. Make sure the angle is smoothly changed to round the tip with that angle.
Use a circular motion (non directional and varied) for roughing the edge, then only in the cutting direction with much lighter pressure when finishing the edge.
Use three grades of stone for real sharp knives. A 350 to 400 grit, a 600 to 800 finisher, and a hard Arkansas stone to get it shavable. Use Three-N-One thin oil on all stones flooding the process. Wipe the stone when finished. Use the whole stone to keep it flat.
Always pull the finished edge backwards on both sides against a leather strop (plain leather is fine) to remove the fine burrs remaining on the edge. This "wire edge" makes it feel sharp, but is just raggedness, and should be removed by bending the burrs off. Good luck, Jim
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