A 'How to' guide to sharpening a knife the traditional way.

[Stoogey]

shhhhh secretly get a round file of good quolity and follow the flat of the blade both sides as close as posable and suchi sharp it....

(secret sea baiting tip...but... WATCH YU FINGERS...it is a microscopic saw...)


ohh...some blades actualy get a tiny wafer flake, if you look close you can often see two 'layers' where the blades been folded,some with an insert of harder metal...

this type of sharp is for meat slicing...when you find the motion to go with it it visualy looks like an electric knife that actualy goes straight through..it feels like your not moving the blade...makes meat taist better if its fresh and cooked straight after.(hense the baiting tip for sea fishing..it produces where ever the fish baits been 'shushi' cut,the rest get nothing...gurnards love a long cube done in this fasion.)