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.
Procedure for Sharpening Serrated Blades
Serrated blades are similar to saw blades with scalloped depressions and a series of pointed
teeth. In normal use the pointed tips of the teeth do most of the cutting. Serrated blades of all
types can be sharpened with the EdgeSelect Sharpening Module. However, use only Stage 3
(Figure 14), which will sharpen the teeth of the serrations and develop ultra sharp microblades
along the edge of these teeth. Generally five (5) to ten (10) pairs of alternating pulls in Stage 3
will be adequate. If the knife is very dull more pulls will be needed. If the knife edge has been
severely damaged through use, make one fast pull (2-3 seconds for an 8” blade) in each of the
right and left slots of Stage 2, then make a series of pulls in Stage 3, alternating right and left
slots. Excessive use of Stage 2 will remove more metal along the edge than is necessary in
order to sharpen the teeth. Inspect the serrated blade edge periodically as you sharpen.
Because serrated blades are saw-like structures, the edges will never appear to be as
“sharp” as the edge on a straight edge knife. However, their tooth-like structure does help
break the skin on hard and crusty foods.
In order to resharpen serrated blades use these same procedures.
10
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.
Figure 13. For fish and poultry,
retention of finer microflutes
adjacent to edge can be helpful.
