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Path: utzoo!linus!decvax!harpo!seismo!hao!hplabs!oliveb!tymix!stimac
From: stimac@tymix.UUCP (Michael Stimac)
Newsgroups: net.cooks
Subject: knife sharpening question
Message-ID: <158@tymix.UUCP>
Date: Thu, 29-Dec-83 18:39:56 EST
Article-I.D.: tymix.158
Posted: Thu Dec 29 18:39:56 1983
Date-Received: Thu, 5-Jan-84 01:01:27 EST
Organization: Tymshare Inc., Cupertino CA
Lines: 12

Having received a knife sharpener as a recent gift, I would now like
to learn how to use it properly. This sharpener is about 3/8" in
diameter and about 12" long, made apparently of hard steel. The
surface has an engraved diamond pattern.  I know that I should rub
the knife edge over this surface somehow, but I fear that doing it
wrong will make the knife less sharp. What's the technique?

I have both stainless steel and carbon knives, if that matters.

Thanks,
Michael Stimac