tormek T-1 Manual Del Usuario página 10

EN
3. Hone the knife to a final finish
After sharpening, a "burr" is
created. It needs to be honed
off in order to obtain a sharp
and durable edge.
Slide the knife back and forth across the honing wheel applying
light pressure. Make sure you do not have too steep of an angle
as you could round off your newly sharpened edge resulting in a
blunt knife. A couple of times on each side is usually sufficient.
The number of times may vary depending on steel grade. You
now have a completely sharpened knife!
Tip! Depending on steel
grade, the "burr" may
bend, flipping from one
side of the knife to the
other. Sometimes it is best
to alternate from side to
side when honing.
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Before you start honing, make sure that the honing wheel
rotates away from the edge. Otherwise the knife will cut into the
honing wheel and you risk being injured.
Tip! Moisten the
composite honing wheel
with water using a damp
sponge or paper towel.
This will reduce friction
and can make the bevel
even finer.
Note: If the "burr" is not
honed off properly, the
knife may be experienced
as dull, even though it is
newly sharpened.