Procedures for sharpening a knife with the stone and the steel?
The site listed above gives you a great step by step procedure on how to do this yourself. A Sharpening Steel is used to sharpen the fine edge of a knife. Many knives only need this done to have a refined edge. Any fine edge of a knife can have minor burrs that occur with normal use. To sharpen this type of edge, merely run the knife at an approximate 7-8 degree angle, away from yourself on the Sharpening steel repeatedly (no more than about 8-10 times each side, alternating each side as you go). Give the knife a quick wash, to remove any unwanted detritus, and you are ready to go. If you want to resharpen an entire knife, use a wet stone. Remember some stones have a natural oil in it, some do not. If you are already using a stone with oil, continue to use it with Mineral Oil as the lubricant. If it is a dry stone, use warm water. You'll never be able to change a stone once you use oil. Make sure its as flat as you can. Wet it with warm water, or the mineral oil, rub the knife away from yourself (on the coarse side) at a 5 degree angle on both sides. Alternating sides approximately 20-30 times each. Flip the stone over (dry finer side), and at a 6 degree angle, rub the knife blade toward you on both sides approximately 10 times on each side. Using either your Sharpening steel, or 550-600 coarse emory paper, rub the knife away from you 5-7 alternating times on each side at about a 7-8 degree angle. Clean the knife well. You now have a VERY sharp knife that will require this entire treatment ony 2-4 times a year at most. Otherwise, keep using the sharpening steel. I GUARANTEE this works best.
hi dude, its tough to seek for out intense-high quality steel as a thank you to maintain an side. maximum modern knives are ineffective, It relies upon on what style of side you pick. For the longest sharp side you want to might desire to attain a slowly graded v shape via fashioning the two side with equivalent strokes. The sharpest is a razor or twine side, based if left or appropriate surpassed, get a record and stroke up an down one side in basic terms, to create the burred side then on the choice element your end strokes circulate in direction of the element suited. this might create the sharpest decrease in one direction (left to superb far off from you and a lot of others) Theres some good diamond sprucing stones approximately. decrease than no circumstances use a blade to cut back tomato or distinctive fruit, the acids blunt the blade. Use a serrated side.
If you are lucky and have a whet stone block you need some patience water or light machine oil. Take your time and work in circular motion at a slight angle as to put an edge where you want it. I tend to think of it like polishing and work the length of the blade. If you work with a steel you are suppose to pull the blade across the steel at an angle. I have forgotten the angle but if you attempt this you soon find that you can associate a certain feel of the way the blade crosses the steel and know when you have it right and check the blade periodically until you have it the way you want it. There are some other sharpeners out there where you just draw the blade thru a device and they work as well. I was taught the old ways with the stone and the steel and don't know the actual prescribed angles but can tell you that you will be able to eye ball the angle and you don't have to use heavy pressure. These processes won't work on a serrated blade!
