of pulls alternating in the left and right slots in order to keep the edge facets symmetrical. Generally in Stage 1 you will find that only one pull in each (left and right) slot is adequate. Then proceed to Stage 2.
Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2.
Pull the blade once through the left slot of Stage 2 (Figure 4) and once through the right slot (Figure 5). For an eight (8) inch blade, take about four (4) seconds for each pull. For longer knives, take about 6 seconds per pull and about
Before moving to Stage 3, you will find it helpful to confirm that a burr (Figure 6) exists along one side of the edge. To check for the burr, move your forefinger carefully across the edge as shown in the Figure 7 (below).
(Do not move your finger along the edge - to avoid cutting your finger). If the last pull was in the right slot, the burr will appear only on the right side of the blade (as you hold it) and vice versa. The burr, when present, feels like a rough and bent extension of the edge; the opposite side of the edge feels very smooth by comparison. If a burr exists, proceed to Stage 3.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 2 before pro- ceeding to Stage 3. Slower pulls will help develop the burr. Confirm the presence of the burr and proceed to Stage 3. (Incidentally, a burr is commonly developed whenever the knife is pulled through Stage 1. It is not essential to develop a burr in Stage 1 unless, as discussed later,
Figure 4. Inserting blade in left slot of Stage 2. | Figure 5. Inserting blade in right slot of Stage 2. |
Move fingers across and away from edge
Figure 6. Develop a distinct burr along knife edge before stropping in stage 3.
Figure 7. Burr can be detected by sliding fingers across and away from the edge. Caution! See text.
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