by John A Juranitch
You can get a razor edge on all of your tools and knives by following these simple steps.
Considering how long people have been using sharpened edges, you’d think we’d know a lot about them. But most people—even professionals in the field—don’t. I’ve seen men who have been sharpening knives for half a century and still have little idea of what they’re doing. We’ve found that the largest meat-packing companies in the world don’t know what to tell new employees when it comes to sharpening. Before I get down to the secrets of sharpening, let me tell you some of the things we’ve learned that aren’t true. First, despite what you hear to the contrary, fine manufactured hones are far superior to the natural ones. That’s not to say that natural hones are no good; they’re just highly overrated.
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