Thread: Knife sharpening course chch

Originally Posted by Micky Duck

A steeling might remove it alone... I believe that once a knife is sharp...we steel it to keep it sharp until our steeling creates a wee "shoulder" and we then stone to take it away again. If you hold knife with back edge uppermost you can see light shine along the back.flipped over any dull spots on edge do the same.

I can say that @Micky Duck was around at my house one day a couple years ago and gave a cheap kitchen knife a fair good rub down on his big flat river stone. Still has a good edge on it and I've only gently run it over my Norton stone once and used a worn out diamond steel when the edge is a bit dull.