Backhoning technique

[David Martin]

I want to focus on this ^ as it is our topic. But 42's post 18 I want to comment on later.
Another definition HeavyHands and I have used it for is: 1) for stubborn burr removal which we've been discussing. (good)
2) we use this technique as a maintenance strategy on a dull knife. It's a default alternative to taking the knife to the stone and removing more
metal with edge leading sharpening. Instead we backhone it on a stone which is very aggressive stropping. As it Does remove metal, much more than stropping. But not nearly as much as edge leading sharpening. Thus, we are prolonging a blades life by saving it from more metal removal.
Kitchen knives are where I use this technique. As mine need sharpening (or a tune up) every 2-3 weeks. Depending on usage. Now if I can forego one sharpening a month this really adds up per year and saves steel. Thus, extends their life. Our set of 5 knives plus 6 steak knives with block holder ran us nearly 400$ with shipping. So, I'm trying to get 20 years usage out of it. DM

 

[David Martin]

Well, my English is not so good but technically I read and understood that:
Back hone for me sounds like sharpening literally translate from English to Portuguese and would be hone the back or could be hone on back motion?.

braileiro, nosotros aprendio la idioma.
And know Exactly what your saying. And your correct. DM

 

[HeavyHanded]

I use the term "backhone" to distinguish between a conformable surface loaded with an abrasive and a stone of some sort of homogeneous composition.

This has been described David Martin in the straight razor forums as a technique to restore an over stropped or over honed edge without resetting the bevel.

 

[David Martin]

Thanks. Which doesn't take long to do with a straight razor. Most of us don't use our pocket knives so much. Our kitchen knives are used more. DM