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Using Sharpener Bar (The Second Generation)

 

The Sharpening Bar provides a flexible and faster sharpening process than the Whetstone. Requiring a proficient skill, it is essential to maintain the blade at the correct angle with the bar. Common for use by chefs and butchers.

 

Honing with a Steady Bar

 1.With one hand, hold the bar 90 degrees to the work surface, on a cloth to stop it from slipping. Take knife firmly in the other hand and place the heel of the blade at the top of the bar.  2.Draw the blade steadily down the bar, pulling the knife towards you so that the cutting edge travels across the bar. Maintain the blade at an angle of 10-20 degrees.  3.Aim passing through with the blade tip at the bottom of the bar. Ensure that all of the cutting edge on one side has been drawn across the bar. Pull the tip smoothly off the base of the bar.  4.Repeat steps 1 to 3 with the other side of the blade, keeping a steady pressure and consistent angle between the blade and bar. Repeat the whole process until the cutting edge is honed.

Freehand Honing

1.Hold the bar firmly with one hand while the spine faces towards you, place the heel of the blade at the top of the bar, the spine of the blade at an angle of 10-20 degrees. 2.Draw the blade swiftly down and across the bar. Careful to maintain a constant angle between the blade and the bar. Finish the stroke by pulling the tip off the base of the bar.  3.Place the other side of the blade on other side of bar, the spine of the blade should be facing away from you. Have the spine at an angle of 10-20 degrees and repeat the process in step 2 to grind the other side of the blade. Repeat step 1 - 3 until the cutting edge is honed.

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