Knife maintenance and sharpening article(really good)

Chad Ward's article on sharpening is one of the big things that helped me make a breakthrough in sharpening about 7 years ago. Steve Bottorff's article/book is REALLY good too. Sharpening Made Easy by Steve Bottorff

I owe both of those guys a beer if I ever meet them. Great information. :)

Brian.
 
It is a very interesting and helpful article. Not so much about the actual freehand technique (difficult to show/teach with pictures and text anyway) but tons of info otherwise.
 
awestib said:
It is a very interesting and helpful article. Not so much about the actual freehand technique (difficult to show/teach with pictures and text anyway) but tons of info otherwise.
Click to expand...

^^^^ +1
 
I highly recommend Chad's book, An Edge in the Kitchen, if I recall correctly. Great stuff!
 
Excellent article. I use Arkansas for basic sharpening, diamond 600-1500 grit for most work at circa 15 degrees. For fine edges without concexing them, I use (in down order) 400, 600, 1200, 1500 then strop all on a taped emory on a paint paddle. Always of course working away from edge.I've found I can sharpen most any knife this way; from hunters, to pocket to kitchen (I prefer carbon BTW). Gives a clean, non-burred edge that will hold up to most use. Always use a wood cutting board - two actually, one for routine matters, the other for raw chicken. The chicken board gets cleaned with Chlorox, the main board get washed with soap and water and occasionally salted and rinsed. These methods have worked for me for about 50 years - thin blades for paring and thin slicing, thicker blades for red, white meats. Must be doing something right :-) and I am OCD about having sharp knives of any kind.
Rich
 
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