6
EN
After sharpening, a “burr” is
created. It needs to be honed
away in order to get a sharp
edge that will not break in use.
Before you start honing, make sure that the honing wheel
rotates
away from
the edge, otherwise the knife will cut
into the wheel.
Move the knife sideways with a light pressure. Pay close attention
so you do not apply an angle too steep or you will dull the edge.
A couple of strokes on each side is usually enough.
Now you have a sharp knife!
3. Hone to final finish
To help keep the diamond
wheel clean, a magnet is
attached to the back side
of the jig. It collects steel
particles during sharpening.
If you feel that the magnet
interferes your sharpening
(some knives tend to stick to it)
you can easily remove it.
If the knife handle is in the way – loosen and move the jig a
little so the knife blade can run effortlessly towards the wheel.
Sharpen the other side
in the same way.
The burr can sometimes
(depending on the quality
of the steel) bend to one
side and then the other,
therefore it is sometimes
better to hone alternately
between the sides.
If the burr is not honed
away, the knife can feel
dull, even though it is
“freshly sharpened”.
Note
Sharpening dust
can sometime result in
small scratches on the
knife blade. You can use
the included protective
papers to avoid this, see
p. 33 for instruction.
