Quote Originally Posted by Joed View Post
Bread knifing is not a good method to use. It gives a false sense of accomplishment when in fact it doesn't really save any time. You would be better off using tape or just hold the razor with the spins slightly off the hone. If you keep a steady pace you can work one side for a minute and then switch to the other side. More time per side is fine if you need to. Use a course hone like a 220 or something in that range. After you get the edge even or the chips/crack removed you can lay the blade on the hone for a proper edge. I working the edge in this manor you will not need to work the complete bevel as in bread knifing. Than again, if that is what you want to do go for it. Pressure or no pressure the goal is to remove as much metal as fast as possible using either method but pressure helps. Good luck.
How many layers of tape?
Will too much pressure on the 220 ruin the stone?