1. How to Sharpen A Knife Team 7

2. Safe Knife Handling Safety should never be overlooked. The common misconception is that only sharp knives are dangerous. You must have respect for ALL knives. Never leave your knife in your hand unless you are actually using it.

3. Qualities of a Good Knife Personal eye appeal. Able to be worn comfortably. Consider stainless steel (there is no such thing as surgical steel). Comfortable handle.

4. Three magic words in sharpening. Abrasive- type of stone Angle- angle of knife Technique- method of sharpening

5. Abrasive coarse grinding- can be found in most hardware stores. Example- Arkansas stone. fine grinding-should feel as smooth as glass to the touch.

6. Angle All blades should be finished at a sharpening angle of 25 degrees or less which deals with the first 1/32” of the tip of the blade. Too little angle is okay; you can always increase it. Too much angle is not okay; you will have to start over.

7. Technique Coarse grinding- any technique Fine grinding- must always be into the cutting edge.

8. How to Sharpen a Knife? Step 1: Gather materials (knife and sharpening stones). Step 2: Use coarse grinding stone first. Step 3: Use fine grinding stones until finished. Safety: Always point the sharp edge of the knife away from you.

9. Benefits of an Edge Guide Takes out human error. Allows for a constant correct angle. Will take away much of the frustration of sharpening.

10. How to Use an Edge Guide? Step 1: Determine stone needed by the dullness of the blade. Step 2: Make sure guide is setup with the proper angle. Step 3: Equal amount of strokes on both sides of the blade.

11. Conclusion Safety First! 3 Key Words in Sharpening: Abrasive, Angle, and Technique. Any Questions?