you intend to bypass Stage 2 and go directly to Stage 3. It is always desirable to have a burr on the edge before stropping in Stage 3.)
If the knife is extremely dull, additional pulls in Stage 2 may be needed or, alternately, make one pair of pulls in Stage 1, then repeat in Stage 2 before proceeding to Stage 3.
Stage 3: In general only one (1) or two (2) pairs of pulls in Stage 3 will be necessary to obtain a razor sharp edge. As in Stages 1 and 2, make alternate pulls in left (Figure 8) and right slots, pulling the knife through the slots at the same speed used in Stages 1 and 2.
More pulls in Stage 3 will refine the edge further, creating an edge particularly desirable for gourmet preparations. Fewer pulls in Stage 3 may be preferable if you will be cutting fibrous foods as discussed in more detail in the following sections.
OPTIMIZING THE KNIFE EDGE FOR EACH USE
GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in order to prepare smooth unmarked sec- tions of fruits or vegetables, sharpen in Stage 2 (or 1 & 2 as described above) and make extra pulls thru Stage 3. Three (3) or more pairs of pulls with each pull alternating in the left and right slots of Stage 3 will refine the third facet and create remarkably smooth and sharp edges, (Figure 9) ideal for the gourmet chef.
When resharpening the Gourmet edge, use Stage 3 each time (alternating left and right slots). If after a number of resharpenings, it is taking too long to resharpen, you can speed the process by resharpening first in Stage 2 following the procedures detailed, and then resharpen in Stage
3.By this means, you will retain very smooth edges and prolong the life of your knives. This procedure, unlike conventional sharpening, will give you extraordinary sharp knives every day while removing very little metal.
FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIAL:
For butchering, field dressing or cutting fibrous materials, you may find it advantageous to sharpen in Stage 1 - followed directly by Stage 3. This will leave sharpened micro flutes along the facets near each side of the edge (Figure 10) that will assist in the cutting of such materials. The edge will be very sharp and unserrated after only one or two alternating pairs of pulls in Stage 3.
Figure 8. Inserting blade only in left slot of Stage 3.
Alternate left and right slots.
8