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How to use the Idahone V-Type Sharpener

January 30, 2016

 

The Idahone V-Type Ceramic Sharpeners were first created in 1973 and their design has stood the test of time, making them one of the top fixed angle sharpeners on the market.  Designed for simplicity and ease of use, anyone can attain a professional edge with these sharpeners.  Hand crafted fine oak forms the base on the v-types, and includes top of the line high alumina ceramic rods for attaining the best knife sharpening result.

 

Getting Started with Your New Sharpener

These ceramic sharpeners are pretty self explanatory and ready to use straight out of the box.  Begin by removing the rods you wish to set up.    Place the pink rods with the grey sticker and the white rods with the white sticker.  Make sure to sink them all the way down until the line meets the wood.  

 

How to Choose the Right Honing Rod

You can’t really go wrong with Idahone’s Sharpening System.

The pink rods are coarse grit, which is where you will “thin” the edge of the knife.  “Thinning” is basically changing the angle of the knife on either side of the blade to create a finer edge.  The white rods are fine grit, where you will finish and smooth the edge.  Most sharpening jobs will require you to start with the coarse rods and then move to the fine, especially if you have dull knives or knicks in the blade.

If it’s just routine maintenance, the fine rods can be used by themselves as touch up between full sharpenings.

 

Safety First!

Let's cut only our food!  Always place your hand below the hand guard or on the outside of the rods you are not using in case of a slip.  

 

Technique

Begin by placing the bottom of the knife blade on the coarse rods, keeping it vertical.  The rods form the precise sharpening angle for the knives, so you don’t have to.  Keeping it perpendicular to the base, slide the blade down the rods and toward the tip of the knife.  Do this an equal amount of times on both sides of the coarse rods until you have a sharp edge.  The number of times a blade requires depends on how dull it is and the type of metal, but the average kitchen knife could benefit from at least ten strokes on each side and on each set of ceramic sharpening sticks.

Move to the fine rods and repeat the same procedure.  Relax as you’re sharpening--a large amount of pressure is not necessary.  

 

And there you have it, an easy and  professional sharpening result with none of the hassle!

 

Click below for a demo from the founder of Idahone, Inc.

 

 

 

 

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