Ya'll Kev's Mom Says: Ya'll Knife Dull Ya'll!

You'll excuse my Southern. What I meant was, "Mom says: This knife is dull." I knew it was getting dull, I just didn't "carve" out some time to sharpen it. Get it? Carve? Never mind. It's knife humor, you wouldn't get it.

Alright, here's the knife. And the kit. I use a DMT Aligner, which I got for my 16th birthday, the best birthday ever. I keep a little glass around to get water from when necessary.


I'm slowly trying to get it to my parents: Black knife is for meat, red knife is for vegetables. And I'm slowly trying to get it to my dad: Steel is not an expedient cutting surface.

OK, I always begin by taking the black marker and marking the blade of the knife, like so:


Next, I clip on the angle-guide. Yes, I use an angle-guide. Wanna fight about it?


And then the stone-holder. Did I mention I use DMT? They say diamonds are forever.


OK. Now I have to determine just what angle I last set the blade at- that's the purpose of marking the blade black. So that I can see when the stone is at the right angle to grind the ink off. Of course, you can always make a new angle. I kept this one at 14 degrees.

Now start a-sharpening. You can find information on that here: ION: Cows, Sharpening, Shaving, and Shrimp. To sum it up, I am going to begin this knife with the 325-mesh stone, and finish it with the 1,200-mesh stone.

If you look closely, you can see the difference between the 325-mesh (blue) and the 1,200-mesh (green).


So start sharpening...hey, we're done! Time sure does fly when you're not actually bound by it. In the end, it's all worth it:



Sharpened knives make me happy. The poor avocado pit never saw it coming.