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From: usadaca@uiucuxc.UUCP
Newsgroups: net.cooks
Subject: Re: knife sharpening question - (nf)
Message-ID: <4856@uiucdcs.UUCP>
Date: Tue, 10-Jan-84 22:31:58 EST
Article-I.D.: uiucdcs.4856
Posted: Tue Jan 10 22:31:58 1984
Date-Received: Sun, 15-Jan-84 00:47:55 EST
Lines: 13

#R:tymix:-15800:uiucuxc:2500011:000:668
uiucuxc!usadaca    Jan 10 09:12:00 1984

what you have is a stelleel, not a sharpener. no amount of use of the 
implement you have will produce a usable edge if that knife is really
dull. i'd suggest you get a japanese water stone....they're what the
samurai used to sharpen those incredible swords. they really do work
and are faster than oil stones. just be sure to dry your knives
before putting them aeway or rust could develop. by the way, as to
the use of the steel....what you are actually doing is causing friction
alond a very narrow (wire) edge and that friction actually causes
some of the metal to flow into a new, smoother state. thus, s steel
"renews" an edge that is only partially blunted.