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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 4) and once through the right slot (Figure 5).
For an eight (8) inch blade, take about four (4) seconds for each pull. For longer knives, take about 6
seconds per pull and about 2-3 seconds for shorter blades.
Before moving to Stage 3, you will find it helpful to confirm that a burr (Figure 6) exists along one side of
the edge. To check for the burr, move your forefinger carefully across the edge as shown in the Figure
7 (below).
(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 vice 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 3.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 2 before proceed-
ing to Stage 3. Slower pulls will help develop the burr. Confirm the presence of the burr and pro-
ceed to Stage 3. (Incidentally, a burr is commonly developed whenever the knife is pulled through
Stage 1. It is not essential to develop a burr in Stage 1 unless, as discussed later, you intend to by-
pass Stage 2 and go directly to Stage 3. It is always desirable to have a burr on the edge before
stropping in Stage 3.)
If the knife is extremely dull, additional pulls in Stage 2 may be needed or, alternately, make one pair of
pulls in Stage 1, then repeat in Stage 2 before proceeding to Stage 3.
Figure 4. Inserting blade in left slot of Stage 2.
Figure 6. Develop a distinct burr along knife edge before
stropping in Stage 3.
Figure 5. Inserting blade in right slot of Stage 2.
Burr
Figure 7. Burr can be detected by sliding fingers across
and away from the edge. Caution! See text.
7
Move fingers
across and
away from
edge
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