Take the knife and make a 90 degree across the steel. Hold the knife at the angle of the bevel of the cut edge of the knife. Draw the knife up or down the steel, striking the knife with the cut side away from the stroke of the knife and pulling the knife toward you. Since I lost my sight. I will place the steel on a cutting board with the point of the steel down to be able to get the angle I want. Hope this helps. The angle of the steel or knife isn't that important, but the closer you can get the angle of the bevel, the better. I use about a 15 degree angle on my good knifes.
RJ ----- Original Message ----- From: Robert Riddle To: blindhandyman@yahoogroups.com Sent: Thursday, January 15, 2009 1:09 PM Subject: Re: [BlindHandyMan] Sharpening blades I've got a long round metal rod that came with my knife set. Are you supposed to hold the blade perpendicular to the steel, that is, the ends of hte knife and rod are at right angles to each other? Clarify your message a bit mire, in other words, if ye wouldn't mind. ----- Original Message ----- From: RJ To: blindhandyman@yahoogroups.com Sent: Thursday, January 15, 2009 10:23 AM Subject: Re: [BlindHandyMan] Sharpening blades 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] [Non-text portions of this message have been removed] [Non-text portions of this message have been removed]
