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8

You are right about using the rough side first and then some polishing with the finer side. Holding an angle is a real tricky part and needs some stability and skill. To prevent the blade from getting damaged, you can run an ink marker over the cutting bevel. This way you'll have a reference to manage the amount of tilt you need to have. The typical angle ...


4

My advice is to always use the entire length of the the stone, to make sure wearing is even, and it's easier to be slow and steady. Also, some good information on cooking.SE. How often you sharpen depends on how often you use them and the type of steel. I use Globals and Mundials and the Globals require much less sharpening Mundials. Here's a ...


2

You sharpen the secondary / backbevel (the 15 degrees) when you do not get that hair-popping sharpness form the 20 degree angle. Or you use the 15 degrees to get a knife with a thick bevel to razor-sharpness and then use the 20 degrees afterwards. I think the CD that comes with the sharpmaker has some more hints. A visual for your target bevel from ...


2

Honestly it's pretty tricky. The other answers have good info but I thought I'd add a tip: Once you think you've found the correct angle, you can use your thumb on the back of the blade as a guide to keep it at this angle against the stone. Rest the bottom of your thumb on the stone as you move the knife across it and it will keep the knife at a fairly ...


1

Ray Mears has produced videos on sharpening knives. In particular, sharpening them in camp and in the field. The teqhnique is pretty much as @WedaPashi explains it, but it's good to see a video of the correct approach.



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