7
To ensure uniform 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. Always make an equal number of
pulls alternating one pull in the left slot and then one pull in the right slot in order to keep the
edge facets symmetrical. Generally in Stage 1 you will find that only one or two pairs of pulls
is adequate.
Before moving to Stage 2 you will find it helpful to confirm that a burr (see Figure 5) exists along
one side of the edge. To check for the burr, move your forefinger carefully across the edge as
shown. (Do not move your finger along the edge – to avoid cutting your finger). If the last pull
was in the right slot, 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 oppo-
site side of the edge feels very smooth by comparison. If a burr exists along the entire edge,
proceed to Stage 2.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before pro-
ceeding to Stage 2. Slower pulls will help you develop the burr. Confirm the presence of the burr
and proceed to Stage 2. It is always necessary to create the burr in Stage 1 before stropping in
Stage 2.
If the knife is extremely dull, additional pulls in Stage 1 may be needed before proceeding to
Stage 2.
Stage 2:
In general only one or two pairs of pulls in Stage 2 will be necessary to obtain a razor
sharp edge. Make alternate pulls in left (Figure 6) and right slots pulling the knife through the
slots at the same speed used in Stage 1.
Added pulls in Stage 2 will refine the edge further, creating an edge ideal for gourmet prepara-
tions. Fewer pulls in Stage 2 may be preferable if you will be cutting fibrous foods as discussed
in more detail in the following sections.
OPTIMIZING THE KNIFE EDGE
GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in preparing smooth, unmarked sections of
fruits or vegetables, sharpen in Stage 1 and 2 as described above and make extra pulls through
Stage 2. Three or more pairs of pulls with each pull alternating in the left and right slots of Stage
Figure 6. Inserting blade in left slot of Stage 2. Alternate
individual pulls in left and right slots.
Figure 5. Develop a distinct burr along knife edge
before stropping in stage 2. Burr can be detected by
sliding finger across and away from the edge.
Caution! See text.
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