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Step 7: Sharpening

This is the final step of the tutorial and the finishing of our tutorial knives. On this step we have to get the 'feather' off the edge and finish off the polishing of it.

I'm using a steel sharpening rod that comes with most kitchen knife sets. If you have a ceramic sharpening rod, then that is even better, as it normally gets a better polish than these do.

If you wanted to you could skip using the rod all together and just go to the leather strop, which is fine. It will finish off your polish just as well if not better, but can take longer.

With the rod, I like to put the choil against the bottom of the handle of the sharpening rod and go through the same motions as you did on the waterstone.

You'll also want to keep it at the same angle as with the waterstones as well.

Usually I only run the knife across the rod about 5-10 times, alternating sides each time. Usually my feather is gone by this point or almost gone.

You don't have to do the honing rod the same way that I do, but I feel that this way is safer than pulling the blade towards you. If you want to you can put the point of the rod on a hard surface and run the blade down it like that. Doing it like that would help you control your angle better.

It will be able to shave, but I make sure to go across my leather about 5 times with each side before I check it.

The edge should be nice and polished and able to cut anything you want.

You don't HAVE to have a polished edge on your knife. The reason most people like it, is because polished edges last longer. Rough edges dull quicker than polished edges, but they are better for cutting curtain things, like fish.

Finished Tutorial Knives:

Yay! We finished it. Now then, back to trying to take over the world.

Logan Pearce
Facebook
www.pearceknives.com

Description
Previous Step: [link]

Step 7: Sharpening

This is the final step of the tutorial and the finishing of our tutorial knives. On this step we have to get the 'feather' off the edge and finish off the polishing of it.

I'm using a steel sharpening rod that comes with most kitchen knife sets. If you have a ceramic sharpening rod, then that is even better, as it normally gets a better polish than these do.

If you wanted to you could skip using the rod all together and just go to the leather strop, which is fine. It will finish off your polish just as well if not better, but can take longer.

With the rod, I like to put the choil against the bottom of the handle of the sharpening rod and go through the same motions as you did on the waterstone.

You'll also want to keep it at the same angle as with the waterstones as well.

Usually I only run the knife across the rod about 5-10 times, alternating sides each time. Usually my feather is gone by this point or almost gone.

You don't have to do the honing rod the same way that I do, but I feel that this way is safer than pulling the blade towards you. If you want to you can put the point of the rod on a hard surface and run the blade down it like that. Doing it like that would help you control your angle better.

It will be able to shave, but I make sure to go across my leather about 5 times with each side before I check it.

The edge should be nice and polished and able to cut anything you want.

You don't HAVE to have a polished edge on your knife. The reason most people like it, is because polished edges last longer. Rough edges dull quicker than polished edges, but they are better for cutting curtain things, like fish.

Finished Tutorial Knives:

Yay! We finished it. Now then, back to trying to take over the world.

Logan Pearce
Facebook
www.pearceknives.com