How to Take Care of your Knife part 3: Sharpening Media
Published: 1 week ago
The final step in knife care is sharpening. There are many knife-sharpening methods from cheap, easy, and adequate, to more expensive and better. Carbide pull-through sharpeners do it quick and dirty. The end result isn’t the best. It is fine when you have a cheap knife made from cheap steel. However, you shouldn’t use them with high-quality knives. Free-hand sharpening is at the other end of the spectrum. You get the best results and you have the most control, but it requires a lot of practice. This video concentrates on sharpening the knife using various sharpening stones.
When using several stones, start with the coarsest and work your way up to the finest. There are two kinds of sharpening stones: water stones and oil stones. Basically, the difference is the liquid medium they use. The main thing to remember is to use the correct liquid for the stone at hand because using water on an oil stone or vice versa can damage the stone. Lubricate the stone according to the instructions provided with the stone.
The next step is to ensure you have the right sharpening angle and keep it consistent. You can help this process by using specific angle guides.
Once you are finished, clean the blade of the gunk, dry it, and oil it. Now your Varusteleka knife is ready to make feather sticks, skin a deer, or slice a tomato.
When using several stones, start with the coarsest and work your way up to the finest. There are two kinds of sharpening stones: water stones and oil stones. Basically, the difference is the liquid medium they use. The main thing to remember is to use the correct liquid for the stone at hand because using water on an oil stone or vice versa can damage the stone. Lubricate the stone according to the instructions provided with the stone.
The next step is to ensure you have the right sharpening angle and keep it consistent. You can help this process by using specific angle guides.
Once you are finished, clean the blade of the gunk, dry it, and oil it. Now your Varusteleka knife is ready to make feather sticks, skin a deer, or slice a tomato.