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From: jones@pyrite.cs.uiowa.edu (Douglas W. Jones,201H MLH,3193350740,3193382879)
Newsgroups: rec.food.cooking,trial.rec.metalworking
Subject: Re: aabout knife sharpening
Message-ID: <2210@ns-mx.uiowa.edu>
Date: 28 Aug 90 21:40:12 GMT
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From article <4022@bwdls58.UUCP>, by hwt@bwdlh490.bnr.ca (Henry Troup):
>Kitchen knife sharpening is not the arcane art some would make it out to be. 

This is an odd cross posting, but why not?  Here's my 2 cents worth:

I've always liked the old-fashioned sharpening steels, the kind made of
steel, not the newfangled cylindrical stones with handles.  They really
do work, and despite what some detractors say, they're quite safe.

For some reason that escapes me, there's a tradition in some circles of
using a steel from knife tip to handle, with the blade of the knife
facing the hand holding the steel.  This is, indeed, a possible safety
problem, but if you reverse the direction of the stroke, working from
hilt to tip with the edge being sharpened pointing away from you, it
seems to sharpen just as well, and it's safe (unless someone's standing
too close in front of you).
					Doug
					jones@herky.cs.uiowa.edu