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optimizing the Knife Edge for Each use
For the Polished Edge
Where the finest and smoothest cuts are preferred in order to prepare smooth unmarked
sections of fruits or vegetables, sharpen in Stage 2 (or 1 and 2 as described above) and
make extra pulls through Stage 3. Three or more pairs of pulls, with each pull alternating in
the left and right slots of Stage 3 will refine the third facet and create remarkably smooth
and sharp edge, (Figure 11) ideal for elegant presentations.
When resharpening the Polished edge use Stage 3 each time (alternating left and right
slots). If after a number of resharpenings it is taking too long to obtain a sharp edge, you
can speed the process by resharpening first in Stage 2 following the procedures detailed
above, and then stropping in Stage 3. By this procedure you will retain very smooth edges
and prolong the life of your knives. This procedure, unlike conventional sharpening, will
give you extraordinary sharp knives every day while removing very little metal.
For meats, Field Dressing Game and Highly Fibrous materials
For butchering, field dressing or cutting fibrous materials you may find it advantageous
to sharpen in Stage 1, followed directly by Stage 3. This will leave sharpened microflutes
along the facets near each side of the edge (Figure 12) that will assist in the cutting of such
materials. The edge will be very sharp and unserrated after only one or two alternating
pairs of pulls in Stage 3.
To prepare this type edge, sharpen in Stage 1 until a burr is developed along the entire
edge. Then move directly to Stage 3 and make one or two pairs of pulls there.
To recreate this type of edge, when the knife needs resharpening, use Stage 3 for only one
or two resharpenings. Then go back to Stage 1 for one pull in each of the left and right
slots and then return directly to Stage 3. Do not resharpen in Stage 2.
For Game and Fish
The optimum edge for cooked poultry generally can be obtained by using Stage 2 followed
by Stage 3 (Figure 13). For raw poultry, Stage 1 followed by Stage 3 as described above may
be preferable. For filleting fish use a thin but sturdy blade sharpened in Stages 2 and 3.
Figure 11. Larger polished facet
adjacent to edge is ideal for
attractive preparations.
Figure 12. Retention of larger
microflutes adjacent to edge helps
when cutting fiberous foods.
10
Figure 13. For fish and poultry,
retention of finer microflutes
adjacent to edge can be helpful.
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