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The Water Cooler
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Knife Sharpening
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<blockquote data-quote="dennishoddy" data-source="post: 1378598" data-attributes="member: 5412"><p>For whatever reason, sharpening a knife has never been a problem with me.</p><p>When I was a kid, all the relatives sent their kitchen knifes to me to get sharpened at a quarter apiece. </p><p>Guess that kinda ages me, but never the less, its all about getting the cutting edge into the angle that suites you the most. A shallow angle will give a so-so edge, but will last longer. A longer angle will make for a razor edge, and require a touch up more often. </p><p>You already know that though.</p><p>I mostly free hand the process. I prefer the longer angle. Most factory sharpened blades are done with the sharper angle.</p><p>Start out with a rough stone, to get the angle you want, and go to to a medium and fine stone to finish it. </p><p>Once you get the angle you want, its just a touch up to resharpen it.</p><p></p><p>The only glitch I've found so far is my new pocket knife that is a 38 layer damascus Boker folder. </p><p>That is some tough steel! </p><p> have a 2"X 8" diamond enhanced hone works well for touch ups.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 1378598, member: 5412"] For whatever reason, sharpening a knife has never been a problem with me. When I was a kid, all the relatives sent their kitchen knifes to me to get sharpened at a quarter apiece. Guess that kinda ages me, but never the less, its all about getting the cutting edge into the angle that suites you the most. A shallow angle will give a so-so edge, but will last longer. A longer angle will make for a razor edge, and require a touch up more often. You already know that though. I mostly free hand the process. I prefer the longer angle. Most factory sharpened blades are done with the sharper angle. Start out with a rough stone, to get the angle you want, and go to to a medium and fine stone to finish it. Once you get the angle you want, its just a touch up to resharpen it. The only glitch I've found so far is my new pocket knife that is a 38 layer damascus Boker folder. That is some tough steel! have a 2"X 8" diamond enhanced hone works well for touch ups. [/QUOTE]
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