Bevel edged knives of laminated steel,
"Triflex" and carbon steel should sharpened using waterstone or
oilstone. Knives with badly
worn edges can be first honed using a sharpening steel, since
this gives a faster sharpening action.
Woodcarving knives should be honed
along the complete edge without producing a further bevel close to the
knife edge. If the knife is subject to hard cutting treatment then a
separate cutting edge (with 2-5º angle) can be produced by raising the
bevel edge approximately 2-5º from the whetstone during honing. The
higher this angle the stronger the edge.
Honing can be carried out either by
using small circular movement or along the edge. This latter method is
probably best since it is easier to control the angle of the knife edge to
the honer. We recommend finishing off by removing the small remains of raw
edge by stroking the knife edge against leather or a coarse cloth.
Knives in the above mentioned steel
grades should be oiled-in to prevent corrosion.
Stainless steel knives with bevel edges
are honed by exactly the same above method, the exception being that in
most cases only the sharpening steel is used since this gives a
better action. An oil-stone is used both to remove the raw edge and for
the fine honing operation.
Tip: If your knife should become pitted or corroded (this can happen if it is left uncleaned in a wet or acidic environment.) try using a ceramic cooktop cleanser. We have found that this product can restore a knife's finish very nicely.
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