Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Knife Sharpening
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Rod Snell" data-source="post: 1378733" data-attributes="member: 796"><p>Most people I've seen fail at sharpening knives fall into : can't hold the same angle; or can't get the pressure right; or, don't know when to stop.</p><p></p><p>Start with inspecting the edge, and select a stone appropriate to its condition: fine, medium.</p><p></p><p>Medium stone and medium pressure to shape the blade and set the angle. Not too shallow an angle for general purpose. Let off on pressure when you feel the edge finally reach the stone. Continuing to try to sharpen at this point only moves the edge further back.</p><p></p><p>Fine stone and light pressure to sharpen the edge, which leaves "feathers" of steel.</p><p></p><p>Extra fine stone, hand strop, or buffing wheel to remove the feathers and "fine" the edge.</p></blockquote><p></p>
[QUOTE="Rod Snell, post: 1378733, member: 796"] Most people I've seen fail at sharpening knives fall into : can't hold the same angle; or can't get the pressure right; or, don't know when to stop. Start with inspecting the edge, and select a stone appropriate to its condition: fine, medium. Medium stone and medium pressure to shape the blade and set the angle. Not too shallow an angle for general purpose. Let off on pressure when you feel the edge finally reach the stone. Continuing to try to sharpen at this point only moves the edge further back. Fine stone and light pressure to sharpen the edge, which leaves "feathers" of steel. Extra fine stone, hand strop, or buffing wheel to remove the feathers and "fine" the edge. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Knife Sharpening
Search titles only
By:
Top
Bottom
