Grinding Butcher Knives

If the cutting edge of a butcher knife is nicked, it is placed flat on the toolrest and the cutting edge held lightly against the grinder and ground back to the bottoms of the nicks. It is then held on the grinder so that the grinding is done diagonally, away from the handle and toward the cutting edge, as illustrated in

FIG. 19. GRINDING A BUTCIIEfi KNIFE

Figure 19. The knife is moved along the stone right and left, held on but lightly, and in that way the thin edge is prevented from becoming heated.

If much grinding of knives and other light tools is to be done, it is desirable to have a fine grinder to exchange on the shaft for the coarser one, which is preferable for heavier work.

FIG. 19. GRINDING A BUTCIIEfi KNIFE

Figure 19. The knife is moved along the stone right and left, held on but lightly, and in that way the thin edge is prevented from becoming heated.

If much grinding of knives and other light tools is to be done, it is desirable to have a fine grinder to exchange on the shaft for the coarser one, which is preferable for heavier work.

The angle at which to hold the knife must be determined by the workman. A good way is to hold it lightly on the stone in a position and at an angle that appears to be right. Note the position carefully, and then look at the edge and side of the knife to see if the grinding is satisfactory. By moving the knife up or down on the stone, or by tilting it, the place at which the grinding occurs may be changed. The grinding is continued on both sides of the knife until a wire edge has been produced. The wire edge is then removed, and a fine cutting edge is produced by honing it on a whetstone, oilstone, or steel. The honing is done diagonally away from the handle and toward the cutting edge.

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