Keeping your knife sharp is a vital key to preserving the life of your knife. For your convenience we have included a couple of tips for sharpening your knife. Take care of your tool and it will take care of you.
- The angle in which you sharpen your blade is not as important as keeping a constant angle.
There are some that say "you must keep your knife blade at this angle". This is not always true. Keep your blade at a constant angle and you will be fine.
- When using the rough grit stone use a shallower angle than when using the fine stone.
That is, grind the factory edge to a shallow angle with the rough grit stone. Just grind one side of the blade until it is ground down enough. Once you have ground the blade down enough to have touched the cutting edge, start to test the edge on the opposite side of the blade by running your finger nail at a 90 degree angle to the opposite edge moving from the back of the blade towards the edge. Once you have this curled lip along the edge from tip to tang then turn the knife over and begin grinding the other side until you have the same curled lip for that side. Once you are done you should have a roughly ground edge with a fairly shallow angle.
- IMPORTANT! Do not use water or oil of any kind on any stone to sharpen your knife.
In fact if you have been using some liquid on your stone, wipe it off as best you can or get a new stone which has not been tainted with such a substance.
- The more highly polished an edge the better it cuts.
"Teeth" does not a razor edge make.