sharpening knives.

Hi! Your Precision Hollow Ground and Mundail knives will have the higher content of "carbon", making them your best knives to 'maintain' an edge. However, it will not be the easiest to sharpen. There is a simple rule to remember: If the knife is real easy to sharpen, most likely it will be easy to dull. This is simply because 'hard' steel is hard to change, whether it be sharpen or dull (or turn the edge). But to answer your question (in the manner you asked): I use a small, "fine" bastard file and run it (lightly), at an angle down the edge of the blade. (The exact same angle as you use your oil stone.) If the file starts cutting into the steel easily, it won't keep a good edge. If it doesn't cut into the blade very easy (i.e., the file "skips" over the blade), then you have a good (tempered), hard carbon (stainless) steel. It won't be the easiest to sharpen, but then the edge will last much longer! Other than that, ... trial and error will be your teacher. This is my method; hope it helps you.

Hi friend, i have two knifes. One is carbon steel other is stainless steel. Stainless is branded one. I don't know what It's name. But other is really rustic one. Made of carbon steel.Actually from blades used for sawing woods.They usually sharpened.thanks

Hi dee, My husband is just using the regular steel here to sharp our knives! It's not very sharp but just enough to cut stuff!