Quote Originally Posted by Chimensch View Post
I don't relate to your scale. I hold the hone in one hand and the blade in the other. I usually add a little liquid soap to the water. I watch how the water flows over the blade as I move it across the hone to make sure that the blade is always in contact with the hone. Other than keeping the blade in contact with the hone, I use as little pressure as possible. I can't imagine a situation where I would go beyond your Grade 1. If a particular situation requires more laps, I do more laps. The hone is supposed to do the work, not the pressure of the blade on the hone.

About 3 weeks ago, I was using Grade 3 pressure, which is what I usually use for kitchen knife sharpening. The idea of this is to try to create a scale that everyone can relate to so when someone says "no pressure", or as "little pressure as possible", there is a tangible definition. Some people are heavy handed, some are not.

BTW, you just related to the scale - the red text above!

Thanks for playing!