"biig" > wrote in message
...
>
> I have a new Henckles (sp) knife and a whet stone. What is the
> proper
> angle for honing the blade? I have an electric can opener with a
> sharpener on the back, but I don't want to wreck the knife
> experimenting..

What are you going to use the knife for? If it is a carving knife for
meat, then it wants an angle of 7 to 10 deg. But if it is for more
general use where it may come into contact with chopping boards etc then
17 to 20 deg will provide an edge which is plenty sharp enough but far
more durable



--
www.qpat.co.uk

Ophelia wrote:
>
> "biig" > wrote in message
> ...
> >
> > I have a new Henckles (sp) knife and a whet stone. What is the
> > proper
> > angle for honing the blade? I have an electric can opener with a
> > sharpener on the back, but I don't want to wreck the knife
> > experimenting..
>
> What are you going to use the knife for? If it is a carving knife for
> meat, then it wants an angle of 7 to 10 deg. But if it is for more
> general use where it may come into contact with chopping boards etc then
> 17 to 20 deg will provide an edge which is plenty sharp enough but far
> more durable
>
> --
> www.qpat.co.uk

After reading the other posts, I'll practice on an old paring knife.
My new knife is general purpose. I put it to the steel when I bought it
and used it to slice a roast of beef. I've also used it for chopping
vegs for soup. I use a flexible cutting mat for my chopping. I use the
steel before each use and wash the knife by hand and dry it right away
before putting it into the block. Thanks to all....Sharon