Re: Knife Sharpening Unless you purchase a knife with a blade already ground with a taper from the cutting edge to the spine, or make your own that way, I think you will be hard pressed to resharpen most commercially produced knives in that configuration.
Most that I've dealt with have a bevel of about 15 degrees, which means practically nothing to the end user. I still go with the old addage of laying the blade flat on your stone and raising the back of the blade about the thickness of a dime. OK maybe a quarter. You really will have to find your own "best" position. Once you have found it and educated your hand to hold that position EVERY TIME YOU SHARPEN, you will be able to get your edge to that "perfect" state every time.
If you are lucky enough to have a blade with an edged to spine bevel, and it holds for you, keep up with the suggestions of Dave and Mark.
One more quick comment.....if you have a blade with an edge to spine taper, and somehow add a small bevel to it, it will be almost impossible to get back the original without a total regrind.
In either case, you will probably make many attempts before you get the hang of it. Sharpening, like any other skill is a matter of experience. "Good techniques are the result of experience; experience is the result of bad techniques." Take that for what it's worth.
Al
Last edited by AlArchie : 01-12-2008 at 04:25 PM.
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