Quote:
Originally Posted by Travace
thats what im talkin about.
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That is so totally wrong it's absurd. He's teaching people to use a steel with a biased count and running the edge away from the butt of the steel which is just a tactic to avoid retards cutting themselves - case in point he says keep fingers south of the butt and then runs the edge in the wrong direction.
I use a stone and start by roughing the edge at less than 45 degrees - what are you trying to achieve? Are you sharpening an axe? 20 degrees is more like it if you want a good edge for a knife, and if you want to shave with it do less than 15 degrees. the rule is that the less the angle the sharper the knife but the knife will lose it's edge quicker - logical, right?
I prefer to use a light mineral oil on my stone as veg oil goes rancid and gums up.
Hold the blade at the desired angle and use a semi circular rotating action with a count. with really blunt knives start at 20 each side and do 3 of 20, then do one of 19 per side, then one of 18, then one of 17 etc until you have reached a count that covers the length of the blade in minimum - a chefs 8" knife should be a five or a 3 count, a paring knife will be 2 at most.
When it feels deadly finish it with a steel - lightly though.