Can anyone tell me How to sharpen a knife with a honing stone?

and oil

I am the owner of the Yahoo Groups Knife Collectors Club called SharpFans. If you really want to collect KNIVES and learn from long time collectors, knife makers and cutlerists. I suggest you join our Group. We have 1140 members and are the busiest Knife Collectors Club on Yahoo Groups. By joining, you can search our messages to answer your question and also post questions too. For some reason we aren’t showing up on Groups search, so here is our Link;

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Please stop in and say hello.

There are several ways to sharpen a knife, but the first question is; do you really want to sharpen it. A new knife kept for collecting is worth more with the factory edge unsharpened by the user. An heirloom or antique knife can be the same.
There are several Sharpening systems that will make it easy on you. The Lansky system is one, and good for the beginer, the Edge Pro is another, and is a better system, but costs more, If you are going with a flat stone, I recommend a medium Arkansas stone as they are the best. It’s called a Washita stone. You want to use a light machine oil or Honing oil when sharpening rather than water. The oil causes the metal removed from the blade to float, and it won’t clog up your stone in the long run. Look at the blade edge and draw the knife across the stone in a sliding motion towards you slightly cutting the stone almost.
It’s ideal if you get someone to show you how with a honing stone or you may ruin the knife. Get the Lansky instead and stay away from electric sharpeners! They will ruin a knife and so will those fancy carbide ones on TV. Stay away from diamond sharpeners too. they remove too much steel and are costly.

Firen S.
Sharpfans Intl.

http://groups.yahoo.com/group/sharpfans/

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