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SHARPENING TERMS
• Coarse sharpening: ONLY for very dull or damaged blades. Creates
an optimum beveled edge and prepares the blade for fine sharpening.
Removes a small amount of metal from the blade.
• Honing (Fine sharpening): Best for regular maintenance of blade
with a proper bevel. Removes burrs and aligns blade to form a very sharp
edge. Does NOT remove metal from the blade.
• Polishing: Creates a razor sharp edge. Best for maintenance of
high-quality chef's knives and Damascus blades but does NOT remove
metal from the blade.
SHARPENING TIPS
• Do NOT oversharpen. Use only light downward pressure.
• Use other hand to hold sharpener steady (see Fig.
• Repeat honing until the knife pulls through the sharpener smoothly.
STANDARD KNIVES (EDGE BEVELED ON BOTH SIDES)
Honing (Fine Sharpening): Hone standard knives as often as necessary
to maintain a sharp edge. To hone a standard knife blade, start with
the knife handle lower and the blade tip higher. (see Fig.
knife smoothly though the central "V" (see Fig.
downward pressure so that the upper knobs move slightly apart. The
spring-action sharpeners will adjust to match the blade. Repeat several
times. Regular fine sharpening will maintain a very sharp blade without
removing metal. Standard knives that are especially dull, worn or nicked
may need coarse sharpening before fine sharpening.
Coarse Sharpening: Standard knives that have become especially
dull, worn or nicked may need coarse sharpening. To coarse sharpen
a standard knife blade, start with the blade tip lower and knife handle
higher (see Fig.
just enough downward pressure so that the upper knobs move slightly
HOW TO USE
). Pull the knife smoothly through the central "V", using
D
)
A
). Pull the
B
), using just enough
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