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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

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