How should I sharpen this knife?
I don't know anything about sharpening knives. I looked around on the internet, but the vocabulary was over my head, I don't know what a bevel is, a burr, anything like that. I don't know what kind of whetstone I have either, but I do know its a "Smith's TRI-HONE" if that helps. I also know I have a bowie knife, and that it was made by Case.
Here are two pictures of my knife, and a picture of my whetstone. I hope I have provided enough information. I really don't know where to start at all. Help would be greatly appreciated.
http://i695.photobucket.com/albums/vv314/gottogog/Knife2.jpg
http://i695.photobucket.com/albums/vv314/gottogog/Knife-1.jpg
http://i695.photobucket.com/albums/vv314/gottogog/Knife3.jpg
The, 'bevel' is the angle along the knife's cutting edge. A, 'burr' is any nick in that angle.
The only thing you haven't mentioned that I think you're going to need to pay attention to is the, 'feather'. This is that little ridge of metal that forms on the opposite side of the blade from the side you are sharpening.
Your blade will never be truly sharp until you, 'finish the blade' by taking the last several passes against the, 'feather'. These are finishing strokes; and they're always done very lightly.
Your Smith, 'Tri-Hone' is just what it says - a whetstone. You use it with oil as a friction-reducing lubricant while you're sharpening the blade.
Here's the directions -
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