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Knife Sharpening Made Easy Paperback – 28 Dec 2013
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Most Helpful Customer Reviews on Amazon.com (beta)
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.
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.