Thread: Beginner with a Kriegar - Looking for honing advice

G'luck. Dude ! Watch that point
I could probably spare you a real razor but unless you're downunder the postage will make it exe.

Give this a try..the blade isn't that good anyway but this may help...
1. Clean blade really good...
2. Bake a large potato (any kind will do) in the oven as if you were going to eat it.
3. When you take it out stick the razor all the way into it and let it cool untill there is no heat in it.
4. Reheat the potato and eat.

What I have found is that the potato has enough potasium in it to strengthen the edge to allow it to hold and edge. It may take two or three times doing this to get it to work and the potatos are good too.
(Can't hurt)
"just my two cents worth"

Originally Posted by Razorburn

Give this a try..the blade isn't that good anyway but this may help...
1. Clean blade really good...
2. Bake a large potato (any kind will do) in the oven as if you were going to eat it.
3. When you take it out stick the razor all the way into it and let it cool untill there is no heat in it.
4. Reheat the potato and eat.

What I have found is that the potato has enough potasium in it to strengthen the edge to allow it to hold and edge. It may take two or three times doing this to get it to work and the potatos are good too.
(Can't hurt)
"just my two cents worth"

Potato-ing a blade? This is potentially the coolest thing I've ever heard xD ~ Would you mind tossing out an explanation of how this occurs or what I could look up to figure it out for myself?

Also, know if this would work with other knives / blades too ?

Heres the story...my Grandfather was a blacksmith for many years and when he had a blade that wouldn't hold an edge weather it was carbon steel or stainless steel he would do the potato thing. It seem to never fail. There are certain minerals in a potato that the steel will draw to and thus strengthen the edge. Don't know what makes this work but it worked for him. Grandma kitchen knives were the sharpest that I had ever known. I only knew of him using this on regular knives...pocket knives and kitchen knives.
Steve