Sharpening Made Easy Book
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Sharpening Made Easy
by Steve Boterff

Highly recommended by KnifeArt.com! This book will teach you all about knife sharpening - how to select a sharpening system and how to sharpen a knife to a razor edge. There is also information about abrasives, knife steels, sharpening theory, honing & stropping, electric sharpening machines, using steels, and how to sharpen ceramic knives, vegetable peelers, axes, chisels, plane irons and other common tools. Whether you require a sharp slicer for the kitchen or a sturdy chopper for the field, this book will show you how to get the edge you need. It lives up to its title - Sharpening Made Easy.

TABLE OF CONTENTS
INTRODUCTION BEYOND KNIVES
What is Sharpness? Straight Razors
Surface Finish vs. Sharpness Vegetable Peelers
Blade Styles Apple Corers
Edge Profile Axes
Testing the Edge Swords and Machetes
. Chisels
THE BASICS Plane lrons
The Keys to Success Scissors and Shears
.
BASIC SHARPENING EQUIPMENT OTHER SHARPENING EQUIPMENT
Selecting a Sharpening System Slot Gadgets
Abrasives Ceramic Rods
Finer Abrasives
Sharpening Stones USING SHARPENING MACHINES
Cutting Speed vs. Sharpness Electric Sharpening Machines
Oil vs. Water on Stones Wet Wheel Machines
Guides Paper Wheels
Rod-Guided Systems Belt Sanders
.
HOW TO SHARPEN A KNIFE APPENDICES
Sharpening Freehand Care and Safety
Sharpening With a Guide Blade Materials
Honing Sharpening Materials
Stropping Hardness Scale
Using a Steel Comparing Abrasive Grits
A Multi-Bevel Method
. SUPPLIERS OF SHARPENING EQUIPMENT
SPECIAL CASES AND ADVANCED TECHNIQUES
Daggers and Double-Edged Blades BIBLIOGRAPHY
Maintaining the Point
Recurved Blades
Serrated Blades
The Moran Edge
The Chisel Edge
The Japanese Sashimi Knife
Ceramic Knives