Stage 3:
In general only one or two pairs of pulls in Stage 3 will be necessary to obtain a
razor sharp edge. As in Stages 1 and 2, make alternate pulls in left (Figure 10) and right
slots pulling the knife through the slots at the same speed used in Stages 1 and 2.
More pulls in Stage 3 will refine the edge further, creating an edge particularly desirable
for the finest food preparations. Fewer pulls in Stage 3 may be preferable if you will be
cutting fibrous foods as discussed in more detail in the following sections.
After sharpening in Stage 3 the edge should be astonishingly sharp. There should be no
burr remaining along the edge.
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.
9
Figure 8. Inserting blade in left slot of Stage 2.
Figure 9. Inserting blade in right slot of Stage 2.
Figure 10. Inserting blade in left slot of Stage 3.
Alternate left and right slots.
