วันศุกร์ที่ 15 เมษายน พ.ศ. 2554

One way to sharpen the knife Gerber

One way to sharpen the knife Gerber

One way to sharpen the knife Gerber

Posted: 15 Apr 2011 08:40 PM PDT

I recently heard somewhere that a certain type of knife sharpening is difficult and could not be done well.

Well, after I heard that I had to try.

In the end I raise my pocket knife and I have some good results, here is the story of how I sharpened my knife.

I have a product called a clamping system, although it is a "system" is still a method of sharpening which> System will help you get the knife in the right angle so that the blade is correct for the type of use.

According to these people, here are the different points of view, the leaves are different should have.

1) angle of 11 degrees, the cone closer, cutting
Used for hobby knives, tools and special tools. Requires frequent sharpening.
2) 15-degree angle, sharpness top of the fillet, boning and other fine specialtyLame.
3) angle of 19 degrees, ideal for kitchen utensils.
4) angle of 22 degrees, the bevel wider, more edges, for pocket knives, folding knives, fixed blade knife and blade area with serrated blades.
5) angle of 25 degrees, the largest conical longest edge. For all the cutlery utility knife linoleum and electricians.

I chose the 22 degree setting, while working to sharpen a pocket knife.

The system uses a T-shaped piece of metal withDrill holes in the top of the "T" to the exact distances, the angle brackets provide necessary if a stone is kept at a distance from the base of "T", which is held in place with a knife.

A picture is worth a thousand words, I want to upload some pictures and maybe a video of how it works on my site.

Visit this site and see pictures of the sharpening system.

Basically what you do is clamp the knife edge with the order at the bottom"T" with the leaf.

Then start with the course of stone, there are three stones in the package I have, some have five stones.

The stone is fastened with a metal rod that fits in the hole right at the top of the "T".
You then place a thin layer of oil to the stone grinding, keep the system in the palm with the knife and the stone on top, then press the stone against the edge of the knife, the pole holding the corner like youwanted.

The number of times you press the stone against the edge to make complete 80-10 passes with the stone on the board.

A page and then turn the knife over and do the other side in the same way, from 8 to 10 times.

Once this is done, wipe the blade of medium and do the same thing again, first on one side and then the other.

Do not forget the thin layer of oil sanding.

Once this is done, it is again with the beautiful stone, which is thelast lap and it's a really nice edge on the blade count, which is 8 to 10 to one side then the other.

I received a very nice board, one that has developed very well, for me to cut ropes and open boxes, the board had again begun to show signs of boredom before sharpening, but now it's like new.

So, let it not be said that you can not sharpen a knife, no matter what type, you and me.

Thank you for reading this.

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