Work-sharp WSKTS-KO KNIFE & TOOL SHARPENER User Guide Manual de usuario descargar pdf (Pagina 9)

Definitions of sharp:

• Toothy Sharp: This is a sharp edge that has micro serrations at the cutting edge

and is considered a ‘toothy’ edge since it bites into material. This is the ideal knife

edge for general kitchen use and a working edge on a pocket knife for tasks like

cutting rope or boxes.

• Shaving Sharp: This is a sharp edge that has been sharpened / honed / refined

past a Toothy edge. The micro serrations or ‘teeth’ have been honed away to

reveal a smooth keen edge. This is the ideal edge for field dressing animals or

cutting raw meat in the kitchen.

• Shiny Sharp: This is a sharp edge that has been honed / stropped past a Shaving

Sharp edge. This lower angle edge has a mirror reflective bevel that has little to no

abrasive scratches in the surface finish of the blade and is the ultimate edge. No

bleeding please!

The fastest way to a sharp edge: Toothy Sharp

• Outdoor Knife: Angle = 25° | Speed = Low/Med

- X65: 6-10 strokes, then X22 (2 strokes)

• Kitchen Knife: Angle = 20° | Speed = Low

- X65: 4-8 strokes, then X22 (2 strokes)

For a more refined cutting edge: Shaving Sharp

• Outdoor Knife: Angle = 25° | Speed = Low/Med

- X65: 6-10 strokes, then X4 (10 strokes)

• Kitchen Knife: Angle = 20° | Speed = Low

- X65: 4-8 strokes, then X4 (10 strokes)

For the ultimate cutting edge: Shiny Sharp

• Outdoor Knife: Angle = 22.5° | Speed = Low/Med

- X65, then X22, then X4 (10 strokes each)

• Kitchen Knife: Angle = 17.5° | Speed = Low

- X65, X22, and X4 (10 strokes each)

Note: Stroke count is for each side of the blade.

Sharpening Basics (cont.)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 ... 27 28

Sin comentarios

Work-sharp WSKTS-KO KNIFE & TOOL SHARPENER User Guide Manual de usuario Pagina 9