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Sharpen a kitchen knife

draft · verifying 12k searches/moasked 185 ways distilled today
  1. 1

    Soak the stone.

    Ten minutes in water until the bubbles stop. A dry stone glazes and stops cutting.

  2. 2

    Find the angle and keep it.

    Fifteen degrees for Japanese steel, twenty for European. Two stacked coins is a decent guide.

  3. 3

    Grind one side until a burr forms.

    Sweep edge-first along the stone. Run a fingernail off the back edge: the burr tells you the bevel has met.

  4. 4

    Repeat the same count on the other side.

    Same angle, same number of passes, until the burr flips over.

  5. 5

    Refine and strop.

    Finer grit, lighter pressure, then a few passes on leather or cardboard to remove the burr.

0 of 5 done
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#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.

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how to sharpen a knife · whetstone sharpening · knife sharpening angle · sharpen kitchen knife · honing vs sharpening +185 phrasings, one home

The best media for this problem, one per channel

Best of YouTube How to use A SHARPENING STONE for knives - Beginners Guide knivesandtools · chapters pending alignment
Best loop Edge meets stone Vijayanrajapuram · CC BY-SA 4.0
gallery Best images 3 stills, cut from the loop Vijayanrajapuram · CC BY-SA 4.0

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