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Sorry for the slightly off-topic post, but the experts on honing all seem to reside in this little corner of the forum!
I've got a couple of knives I use in the garden that are in dire need of a new edge, and I stumbled across an old whetstone in the shed.... it's seen better days but has a very coarse black side and a medium/fine green side. The coarser side is dipped badly in the middle but the green side is nice and flat.
My questions:
1. In order to use this stone to hone knives, will I need to re-lap (?) the coarser side?
2. How would I roughly gauge the grit of the stone (i.e. how fine etc it is)
3. could anyone point me at some useful info on honing knives rather than razors?
Cheers,
Chris
P.S. I'm already assuming that only Arrowhead and Neil will respond to this one.....
I've got a couple of knives I use in the garden that are in dire need of a new edge, and I stumbled across an old whetstone in the shed.... it's seen better days but has a very coarse black side and a medium/fine green side. The coarser side is dipped badly in the middle but the green side is nice and flat.
My questions:
1. In order to use this stone to hone knives, will I need to re-lap (?) the coarser side?
2. How would I roughly gauge the grit of the stone (i.e. how fine etc it is)
3. could anyone point me at some useful info on honing knives rather than razors?
Cheers,
Chris
P.S. I'm already assuming that only Arrowhead and Neil will respond to this one.....