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Knife Sharpening Made Easy Paperback – 28 Dec 2013

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Product details

  • Paperback: 320 pages
  • Publisher: Schiffer Publishing Ltd (US) (28 Dec. 2013)
  • Language: English
  • ISBN-10: 0764343068
  • ISBN-13: 978-0764343063
  • Product Dimensions: 22.9 x 15.2 x 0.8 cm
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 567,104 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

0 of 1 people found the following review helpful By GaryTodd on 9 Mar. 2015
Format: Paperback Verified Purchase
This book talks about all the different systems and methods of sharpening a knife. However it doesn't give you any detailed information of how to actually sharpen them. A general book that isn't very informative. Wouldn't buy it again or recommend it to anyone.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 5 reviews
18 of 18 people found the following review helpful
Good introduction 1 Aug. 2013
By H. M. Beatty - Published on Amazon.com
Format: Paperback Verified Purchase
I only gave 4 stars because the book is primarily for people presently using $15 pull through sharpeners. Little new information is available for the average amateur sharpener. Some sections are excellent, others cursory. An additional 50 pages would have allowed more thorough examination of alternative systems.

1. The discussion of steel metallurgy is excellent and relevant. I wish there was a table of common household knives (Cutco, Chicago Cutlery, Rada etc.) showing steel type, hardness, bevel angles, sharpness possible and edge retention. This probably represents at least 80% of the knives used in the average home.
2. The coverage of the sharpening systems discussed is good (Lansky, Sharpmaker and Wicked Edge). More information can be found in the manufacturer’s material and didn't need to be in this book.
3. The section on manual sharpening was very good and was the highlight for me.
4. The book was well organizes and photographs and graphs were excellent.

1. Controlled angle sharpening systems is limited to Lansky and Wicked Edge. Both work but others are available such as Edgepro, DMT, Gatco and Worksharp to name a few. These should at least be mentioned.
2. Use of a honing steel is discussed. Most other authorities suggest not using on modern knives because of the hardness of the knife. Little discussion is made on ceramic hones, my preference.
3. Many explanations are brief and assume more knowledge than the reader may have.

As an introduction to knife sharpening the book is a success, as an advanced discussion of technique and systems it could use some work.
3 of 4 people found the following review helpful
Good book with useful information 1 Mar. 2014
By D. Schwemin - Published on Amazon.com
Format: Paperback Verified Purchase
This book is nice. It covers everything from sharpening stone selection, to a bit about the metallurgy of blades, to sharpening, to different styles of grinds to look for, as well as how to sharpen some oddities around the home.

I don't believe any "one book" alone has all the answers when it comes to learning how to sharpen knives. My suggestion is to obtain as much literature on the topic as you can and read them all until you start to see the similarities in what everyone is saying. Then you can refine and develop your own sharpening style.

I would recommend this book.
Four Stars 25 Aug. 2014
By puttputt - Published on Amazon.com
Format: Paperback Verified Purchase
very good basic book,lots of good info,very practical.
Five Stars 26 Feb. 2015
By wayne s. - Published on Amazon.com
Format: Paperback Verified Purchase
good book god price
Five Stars 9 Feb. 2015
By ggg - Published on Amazon.com
Format: Paperback Verified Purchase
very informative
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