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Re: Knife sharpening systems

Author: EaubeauHorn
Date: 2017-08-23 20:40

As it turns out, I bought the Weber reed making book. In it was the key to my problem; for some reason one basic concept had always been assumed that I understood, that I did not. I did not realize that one needs to put an "edge on the edge" ... I don't mean a burr. I was trying to bring the knife edge all the way to a point from the very fattest side to the thinnest, with no 20 degree or 30 degree angle on the "very edge." This was clearly stated and pictured in the book, and all the teachers who sat there and watched me did not get that I was not doing it, and in fact erasing the edge they had just put on it themselves when I tried it. Suddenly I was able to easily get a sharp knife. It needs refining, but without that concept (teaching the obvious) I was never going to get anywhere.

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