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04-27-2009, 06:36 AM #6Junior Member
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- Apr 2009
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- Melbourne, Australia
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], they're quite similar. Perhaps you're thinking of the traditional and wrong way people sharpen knives, with a circular back-and-forth motion keeping the edge on the stone the whole time.It doesn't look like that. It looks like he sharpened the far end, then when he came to shave found the other end blunt and so didn't shave with it, and so when he came to sharpen it again focused on the far end, and so on.
Originally Posted by syslight
I've seen similar things happen with cooking knives so it doesn't surprise me. Commonly a tip will be violently sharp, then halfway down the blade it's blunt as a butter knife. This goes on until someone breaks off the tip and then they buy a new one. Unfortunately many tradespeople don't take care of their tools, and chefs and cooks are no exception.
From what I've seen [for example hereas for honing razors most of what you do with a knife is something to forget. as the two methods are very dissimilar. read some more watch the videos and you will see.
I grew up with something of a handyman for a dad, so I learned the proper way
Of course I will keep my eyes and ears open, but from what I've seen so far, the initial sharpening is the same, just with a finer stone - what's different is the finishing with the strop and so on.
Thanks for the welcomes!Last edited by KyleAaron; 04-27-2009 at 06:38 AM.
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