For the kitchen knife, it is best to use a steel. If one uses a grinder of any kind the chance of ruining the knife is good. The ideal is to hold the knife at the angle the factory set on the knife. Start the knife at the bottom of the steel, working upward and pulling the knife toward you. Turn the knife over with the edge upward Start at the top of the steell and work downward, pulling the knife toward you. You can hear when the knife begins to take on a edge. for the noise level goes down. RJ ----- Original Message ----- From: Keith Christian To: Blind Handyman Sent: Wednesday, January 14, 2009 11:20 PM Subject: [BlindHandyMan] Sharpening blades
Hi, I am very interested in learning how to sharpen chisels, knives, and hand planers. Is this something that I should consider doing with an oil or water stone? Or is it possible to get an attachment for my grinder to take care of sharpening in one step? It seems like there was a conversation a long time ago about a machine that had a bar that could be set for a particular angle and one could run their blade across it for sharpening. I have heard of people using several steps in the sharpening process. One step is a mild stone with 200 grit, then a 400 grit and then a leather strap or buffing wheel for polishing. As you can tell, I am at the learning end of this sharpening gig. Is there a sharpening FAQ that Ray or anyone else has put together on the topic? Thanks, Keith [Non-text portions of this message have been removed]
