56
Grinding
Hold the knife and the jig as illustrated. Make sure that you press
your thumb (or palm) on the jig so that it is always pressed against
the back of the Universal Support. Move the knife slowly back and
forth over the grinding wheel. Ensure that the blade is in contact
with the entire width of the wheel. Raise the knife handle when
grinding the tip of the knife.
Grind until a burr forms on the
upper side along the entire
length of the blade. This you
will notice by lightly stroking
the blade from the back.
Tip
Watch how the water flows over the edge to ensure that the blade is
in contact with the entire width of the grinding wheel. This is important to
achieve an even bevel.
In good light the burr will show
up as a silver line. When you
have a burr along the entire
blade, the first side is ground.
When the first side is ground, turn the jig upside-down – the knife
is still fixed in the jig – and grind the other side. Now the burr ap-
pears immediately as it has already developed on the under side.
Grind as much as on the first side to obtain a symmetrical edge.
The burr will be weakened and
more easily removed later if you
grind the first side again with a
light pressure.
Tip
When grinding long knives, remove the honing wheel.
