Author: ohsuzan
Date: 2007-10-30 12:12
While we're on the subject, I would like to pass along a tip about a good sharpening tool. It is a Forschner sharpening steel (sold in cutlery shops for about $20).
I got one of these on the advice of Kerry Willingham, who says it is now the only thing he uses. My experience with it thus far (on my bevelled knife) is that it is, indeed, superior to whatever else I was using before. It puts quite a bite on the knife edge -- so much so that the first time I used it, I was not prepared for the knife to be quite as sharp as it was, and unintentionally took too much off the corner of a reed I was working on.
I've only used it for adjusting work thus far, but feel encouraged enough to try it on some of the uber-hard reed blanks that I have made up.
Susan
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