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No. 1575151
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>>1575133 It's a practice thing, mostly.
Start with your sharpener - if you're not either using a whetstone or a bar sharpener (pictured), you're probably not going to get a very fine edge. There are also wheel sharpeners but these are best left to the professionals. I like bar sharpeners because they're extremely easy to use.
Second is technique. Ideally, for the first stage of sharpening, you hold the knife 20 degrees against the sharpener, and slide the blade down along the shaft of the sharpener with the blade facing away from you. That part is important - the picture I used is doing it wrong. You never sharpen a knife with the blade towards you because pulling it towards yourself is very unsafe and pushing it away causes an uneven, wavering edge. Push the blade away from you, with the blade facing away, starting at the part of the edge closest to the handle and sliding smoothly across to the tip, in one fluid, downward motion. (I promise, this sounds like much more effort than it really is, I'm just trying to be as detailed as possible so you can do it correctly.)
Do that about 20-30 times, then lower your angle to 15 degrees variant, and about 15-20 more times. It should be sharp.
To check the sharpness of your blade, hold it edge-up towards a light (sunlight is best), and look for any points reflecting light along the edge. If there are a lot of points, the knife still has some dull points, and you need to keep working. If it has no light points whatsoever, it could cut through a pineapple like butter.
>>1575137
YOU CAN'T TELL ME WHAT TO DO Yeah, I rather like having fingers.
>>1575143 :3c
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