"George Leppla" > wrote

> I've started sharpening two of the most used knives and can see great
> improvement.... but they were so dull that it will take a few more
> sessions to get them where I want them.
>
> George L

I have sharpened a lot of knives. Two things are the most important: angle
and motion. Very few knife blades are strait edged, except those that one
uses to carve a baron of beef. All the others have a curve, and you have to
try to keep it at the right angle. You can use a circular motion, and
that's good on certain knives. For others, it looks like you're cutting a
piece of meat off the top of the roast, one motion across the stone. You
got a fine stone, there. Yes, it can take a few sharpenings to wear off
enough metal to get it to where it should be. It took it quite a while to
get that dull. Always follow up with a steel to get rid of the
"feathering", or that tiny little raggedy edge left from the stone. Never
cut on glass or ceramic cutting boards. That will dull a knife faster than
anything.

Steve

If all else fails, you can read the directions.

Steve