Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!linus!wivax!decvax!harpo!floyd!vax135!cornell!uw-beaver!tektronix!tekid!jm From: jm@tekid.UUCP Newsgroups: net.cooks Subject: Re: How do you sharpen a knife? Message-ID: <1286@tekid.UUCP> Date: Mon, 13-Jun-83 13:23:10 EDT Article-I.D.: tekid.1286 Posted: Mon Jun 13 13:23:10 1983 Date-Received: Wed, 15-Jun-83 05:49:02 EDT Lines: 42 I have been sharpening knives to near razor sharpness with a "Crock Stick" (undoubtedly TM) for years now. What (pray tell) is a Crock Stick, you ask... A CS is a pair of alumina-ceramic rods moounted in a block of wood so that they are each 17 degrees (I think) down from vertical. The knife is sharpened by holding the block of wood with one hand (against a table), while drawing the knife down each rod with the blade held such that the edge is perpendicular to the table. If the blade is not too fouled up, a very clean edge will result in a very few minutes. The advantage here is that the sharpening action is more uniform than with a stone. It is easier to hold the knife vertical and draw it down the rod than it is to hold it at an angle of 17 degrees on a sharpening stone. The disadvantage is that it is tempting to do the sharpening while reading or otherwise not paying attention. I have a scar on the top of my left wrist that required five stitches to close to show what happens when you let your attention lapse. I was sharpening a large butcher knife. Incidently, recent metalurgical research has shown that dry sharpening (w/o oil, that is) puts a finer edge on knives when using a stone. Sharp Knives are Safer, Jeff Mizener Tektronix Inc., ID/ADG Beaverton, OR {pur-ee,ihnss,cbosg,aat,uw-beaver} uucp: {ucbvax,decvax,chico,ssc-vax,groucho}!teklabs!tekid!jm {harpo,zehntel,lbl-unix,eagle} CSnet: tekid!jm@tek ARPA: tekid!jm.tek@rand-relay