Thread: Need to sharpen kitchen knives

Originally Posted by binder

How do you keep the same angle from the toe to bolster. It seems hard because of the end of the blade being curved?

Thanks

If the long fluid strokes are repeatable the angle will take care of itself.
The toe can have a different angle... sharpness depends on
a consistent hone stroke as much or more than anything.

Review the above post that mentions using a magic marker on
the cutting edge to keep track of how the knife and hone
interact....