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symmetrical. Generally in Stage 1 you will find that only one pull in each (left and right)
slot is adequate. Before proceeding to Stage 2, carefully check the edge of your knife to be
sure a burr has been formed along the sharpened edge, as described next:
Detecting the Burr
In order to confirm that a burr (Figure 6) exists along one side of the edge, move your
forefinger carefully across the edge as shown in the Figures 6 & 7.
(Do not move your finger along the edge – to avoid cutting your finger). If the last pull was
in the right slot, the burr will appear only on the right side of the blade (as you hold it) and
vise versa. The burr when present feels like a rough and bent extension of the edge; the
opposite side of the edge feels very smooth by comparison. If a burr exists, proceed to
Stage 2.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 1. Slower
pulls will help develop the burr. If the knife is extremely dull, additional pulls in Stage 1 may
be needed to develop a burr. Confirm the presence of the burr along the entire edge before
proceeding to Stage 2.
Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2.
Pull the blade once through the left slot of Stage 2 (Figure 8) and once through the right
slot (Figure 9). For an eight (8) inch blade take about four (4) seconds for each pull. For lon-
ger knives take about 6 seconds per pull and about 2-3 seconds for shorter blades. Check
for a burr along the edge. If no burr exists make additional pairs of pulls in Stage 2 until a
burr develops and before proceeding to Stage 3.
Stage 3: In general only one or two pairs of pulls in Stage 3 will be necessary to obtain a
razor sharp edge. As in Stages 1 and 2, make alternate pulls in left (Figure 10) and right
slots pulling the knife through the slots at the same speed used in Stages 1 and 2.
More pulls in Stage 3 will refine the edge further, creating an edge particularly desirable for
the finest food preparations. Fewer pulls in Stage 3 may be preferable if you will be cutting
fibrous foods as discussed in more detail in the following sections.
After sharpening in Stage 3 the edge should be astonishingly sharp. There should be no
burr remaining along the edge.
Figure 9. Inserting blade in right slot of Stage 2.
Figure 10. Inserting blade in left slot of Stage 3.
Alternate left and right slots.
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