7
To ensure even sharpening along the entire blade length, insert the blade near its bolster or handle
and pull it at a steady rate until it exits the slot. In each stage, make an equal number of pulls
alternating in the left and right slots in order to keep the edge facets symmetrical. Generally
in Stage 1 you will find a few pairs of pulls, alternating in each (left and right) slot is adequate.
If the knife has been heavily steeled, it may take 10-20 pairs of pulls to sharpen completely in
Stage 1. We describe below how to check the edge created in Stage 1 before moving to Stage 2.
Before moving to Stage 2, it is very important to confirm that a burr (figure 6) exists along one
side of the edge. To check for the burr, move your forefinger carefully across the edge as shown
in the figure 6 and 7 (below).
(Do not move your finger along the edge - to avoid cutting your finger). If the last pull was in the
right slot of Stage 1, the burr will appear only on the right side of the blade (as you hold it) and vice
versa. The burr, when present, feels like a rough and bent extension of the edge; the opposite side
of the edge feels very smooth by comparison. If a burr exists, proceed to Stage 2.
If no burr exists, make additional pulls in the left and right slots of Stage 1 before proceeding to
Stage 2. Slower pulls will help develop the burr. Confirm the presence of the burr and only then
proceed to Stage 2. It is always important to have a burr on the edge before moving in Stage 2.
Figure 4. Inserting blade in left slot of Stage 2.
Figure 5. Inserting blade in right slot of Stage 2.
Figure 6. Develop a distinct burr along knife edge before
stropping in Stage 3.
Figure 7. Burr can be detected by sliding fingers across
and away from the edge. Caution! See text.
Move fingers
across and
away from
edge