Sharpening Made Easy
by Steve Bottorff

This book will teach you all about knife sharpening - how to select a sharpening system and how to sharpen a knife to a razor edge. There is also information about abrasives, knife steels, sharpening theory, honing & stropping, electric sharpening machines, using steels, and how to sharpen ceramic knives, vegetable peelers, axes, chisels, plane irons and other common tools.
Whether you require a sharp slicer for the kitchen or a sturdy chopper for the field, this book will show you how to get the edge you need. It lives up to its title - Sharpening Made Easy.

Here's what folks are saying about "Sharpening Made Easy":

"Steve guides us through exactly what is involved in the process of sharpening a knife, both on the macro and micro levels, and how to go about choosing the sharpening device that is best suited to our own preferences, then step by step how to USE that information to obtain the degree of 'sharpness' that we want for a particular project."
"...My hat's off to you, Steve. This is one fantastic book that has long been missing from the bookstores, hobby shops, and cutlery centers. And even the cover itself says it all: Sharpening made EASY!"
--Steve Kramer

"[A]n excellent choice for the person who is mainly interested in sharpening knives and is looking for basic instruction... a very solid book that is easy to read and understand..."
"I did a search for sharpening questions on Bladeforums for the past few months, and it was very rare to see a question that is not addressed in this book."
--Cliff Stamp

"Sharpening Made Easy is an effective primer for the novice who's interested in the rudimentary aspects of honing to a polished razor edge. It does a good job of keeping things simple and basic, and has clear illustrations and pictures throughout. ...[P]robably the best beginning sharpening book currently available."
--Mike Swaim

"...a useful and simple to use book... probably the best of its kind. The price is low enough to recover by saving the cost of two professional sharpenings in a mall shop. This volume is ideal for sportsmen or the home workshop."
--Jim Williamson (July 20, 2002 Gun Week)


TABLE OF CONTENTS
INTRODUCTION BEYOND KNIVES
What is Sharpness? Straight Razors
Surface Finish vs. Sharpness Vegetable Peelers
Blade Styles Apple Corers
Edge Profile Axes
Testing the Edge Swords and Machetes
. Chisels
THE BASICS Plane lrons
The Keys to Success Scissors and Shears
.
BASIC SHARPENING EQUIPMENT OTHER SHARPENING EQUIPMENT
Selecting a Sharpening System Slot Gadgets
Abrasives Ceramic Rods
Finer Abrasives
Sharpening Stones USING SHARPENING MACHINES
Cutting Speed vs. Sharpness Electric Sharpening Machines
Oil vs. Water on Stones Wet Wheel Machines
Guides Paper Wheels
Rod-Guided Systems Belt Sanders
.
HOW TO SHARPEN A KNIFE APPENDICES
Sharpening Freehand Care and Safety
Sharpening With a Guide Blade Materials
Honing Sharpening Materials
Stropping Hardness Scale
Using a Steel Comparing Abrasive Grits
A Multi-Bevel Method
. SUPPLIERS OF SHARPENING EQUIPMENT
SPECIAL CASES AND ADVANCED TECHNIQUES
Daggers and Double-Edged Blades BIBLIOGRAPHY
Maintaining the Point
Recurved Blades
Serrated Blades
The Moran Edge
The Chisel Edge
The Japanese Sashimi Knife
Ceramic Knives

Sharpening Made Easy
by Steve Bottorff
Softcover, 96 pp.



Availability: Usually ships the next business day

Sharpening Made Easy 0940362198$9.95
Phone Orders: 1-800-828-7751

Knife World Publications
PO Box 3395i
Knoxville, TN 37927 USA
Tel: 865-397-1955
Fax: 865-397-1969
E-mail: knifepub@knifeworld.com


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