Introducción
Knives get dull. It's a fact of life. Most non-serrated steel knives can be sharpened using inexpensive sharpening stones that can be found at most hardware stores.
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Most knives work great out of the box, but gradually dull and get chipped over time. A close-up of the blade we'll be sharpening shows what can happen after several years of abuse.
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With the edge of the blade in contact with the large, flat side of the stone, angle the blade about 20-25 degrees from the flat face of the stone.
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While applying light pressure, push the blade forward along the face of the stone.
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Continue to sharpen the length of the blade until the cutting edge has a uniform bevel along its length. If there are chips, continue to sharpen that area until they are gone. The key is to keep the knife angled consistently away from the stone while uniformly sharpening the length of its blade.
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Again, the key is to apply uniform pressure while pushing the knife both forward and to the side while holding the knife at a consistent 20-25 degree angle from the stone.
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Once the knife has been uniformly sharpened on both sides of the blade, wipe it with a towel (without slicing yourself) and inspect its edge.
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When finished, the blade's edge should look like the blade in the first picture. It should be beveled at a constant angle and generally will look uniform when viewed from different angles in the same light.
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As a comparison, the blade before being sharpened can be seen in the second picture.
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To reassemble your device, follow these instructions in reverse order.
To reassemble your device, follow these instructions in reverse order.
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