Quote:
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Originally Posted by Bill Harsey
Mugwump,
While your working at sharpening...
I just hand sharpened a batch of knives today on the stone and noticed a small detail (that I've always dealt with as a matter of standard procedure but never articulated before) that may be of help:
When you get some small steel chips coming off the blade onto the stone use more WD-40 and a paper towel to wipe them off. Then put more WD-40 on the stone and keep going.
If one continues sharpening with these hard steel chips on the stone they, being the same hardness as the blade, make little micro flat spots on your edge as you run over them again and again.
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Bill, thanks for this. After practicing on the kitchen knives I'm finally ready to sharpen my Uncle Ray's WWII KA-BAR. A while back, he asked me to put an edge onto it and pass it on to a young man in the field -- it's headed off to my Godson. It'll be hand delivered, that knife has soaked up a lot of history.