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- To: BOOK_ARTS-L@LISTSERV.SYR.EDU
- Subject: sharpening knives
- From: Hedi Kyle <hkyle@DOLPHIN.UPENN.EDU>
- Date: Wed, 16 Apr 1997 14:49:24 -0400
- Message-Id: <199704161849.LAA26703@SUL-Server-2.Stanford.EDU>
- Sender: "The Book Arts: binding, typography, collecting" <BOOK_ARTS-L@LISTSERV.SYR.EDU>
I recently purchased a set of knives from Woodcraft Tools.
They are swiss knife blanks groundwith a double bevel. The sizes
range from 1/8" to 3/4" in width. The knives are extremely useful
for multi purpose cutting and edge paring. As with a paring knife,
the tools are not useful unless their edges are kept sharp.
I would like some feed back on how others sharpen their knives,
paring or bouble beveled types. I know there are different
schools of thought on this subject. When I took Bernard Middleton's
workshpo out at Fred Jordan's bindery, he was very helpful with
showing me some of this techniques.
I am using my new knives in lue of my Olfa cutter, but haven't
given up the Olfa totally. It is still useful for certain applications.
I do like having a choice of various weights and thicknesses of a
blade and keeping a strop at my bench to stroke the blade with
periodically. Hedi and I have set aside Friday afternoon for
sharpening our knives. I find this ritual quite satisfying.
Woodcraft Tools has a great catalog. We also use their swiss made
no.9 gouges for thumb hole cuts and slits for holding items in place.
Their number is 1 800 535 4482.
The American Philosophical Society
105 South 5th Street
Philadelphia, PA 19106