How do you hone a kitchen knife?
Hey,
I know it's a little off here, but it IS the honing forum after all..
I have these stones on which I'd like to sharpen some kitchen knives as they are useless for razors it seems. My question is, how the heck do you sharpen something that has little to no spine? A razor is quite easy, you just put it flat on the hone and use as little pressure as possible.
But how does it work with a kitchen knife? I've looked it up a little but everybody uses different techniques, I want to check on SRP because I'm pretty sure there'll be at least a dozen experts in this field on here as well!
It seems that some people also go back and forth etc... and not just forward like with a razor etc.. I'd really love to know how it works for knives.
Thanks!