There are many youtube videos on the process so watch a few before you get started.
Requirements to complete:
- sharpen twelve knives
- must be sharpened with a whetstone (or more than one)
- sharpen secondary edge as well as primary edge
- test before and after with cutting paper
To get certified for this BB, post pics or a 2-minute video showing, for twelve knives:
- closeup of pic of the dull edge OR pic of the dull knife raggedly cutting through a piece of paper
- action pic of sharpening
- pic of the sharp knife having cut halfway through a piece of paper
Pierre, that's awesome! Well done. To finish, I suggest you steel those kitchen knives to center/align the edge you have created. Then you can slice through a full 8x11 sheet with one clean stroke! It's practical and impresses the hell out of people! Cheers mate! Keep sharpenin'.
Interesting, that's counterintuitive. I figured honing was for when the edge got out of whack. I assumed after a fresh sharpening, it would be the sharpest it could be. I'll have to give that a try. Thanks for the tip!
You're right, after grinding on an abrasive it's as sharp as it could be. But the sharp edge is almost always curled far to the left or right, and that impairs its functional cutting ability. That's what a kitchen/butcher steel does for kitchen knives, and what a meat packer's steel or strop does for hunting/woodcraft knives. (Twitter synopsis; there are many nuances.)
Anderson gave himself the promotion. So I gave myself this tiny ad: