On Tue, 07 Jun 2011 20:23:40 +1000, Krypsis    
   wrote:   
      
   >On 6/06/2011 2:34 PM, Sheldon wrote:   
   >>   wrote in message   
   >> news:a94ku69eqkbvdhfugrjuqtk0mts4be7kpc@4ax.com...   
   >>> On Fri, 3 Jun 2011 13:16:56 -0600, "Sheldon"   
   >>>   wrote:   
   >>>   
   >>>>   
   >>>> "rod"  wrote in message   
   >>>> news:acd13cbd-7a0a-4836-ab2d-22c182da868e@f15g2000pro.googlegroups.com...   
   >>>> On May 30, 3:07 pm, "Sheldon"  wrote:   
   >>>>> "Pringles CheezUms"  wrote in message   
   >>>>>   
   >>>>> news:eer3u65pl9javfuq09q39kbhue99sj1bau@4ax.com...   
   >>>>>   
   >>>>>> I've got a question about honing.   
   >>>>>> I watch a lot of cooking shows and every time you see someone hone a   
   >>>>>> knife you see them running the knives on the steel with the edge   
   >>>>>> first.   
   >>>>>> I.e. pushing it with the edge away from you or pulling it with the   
   >>>>>> edge   
   >>>>>> toward you. Every single person does this, including the knife   
   >>>>>> professional on the episode of Good Eats that covers it.   
   >>>>>   
   >>>>>> This seems backwards to me. If what you are doing is to get the edge   
   >>>>>> back straight it seems you would need to reverse the orientation of   
   >>>>>> the   
   >>>>>> knife. Pull with the edge away from you and push with the edge toward   
   >>>>>> you. Doing it the way you see it done would seem to me to be bending   
   >>>>>> the   
   >>>>>> edge down further or even doubling up the edge.   
   >>>>>   
   >>>>>> Can someone explain why or why not do it like you see everyone else   
   >>>>>> doing it?   
   >>>>>   
   >>>>> It's an interesting question. I would assume, and we all know what that   
   >>>>> means, when stropping, which is usually done on leather or fabric, we do   
   >>>>> pull the blade across the surface, like when you strop a razor or even a   
   >>>>> knife. However, when using steel, ceramics or stone we always push the   
   >>>>> blade away from us. So, I'm not so sure it's what we are doing but the   
   >>>>> material we use to do it that determines a pull or a push.   
   >>>>>   
   >>>>> Also, while the softness of leather or cloth or even mild abrasives can   
   >>>>> put   
   >>>>> a very keen edge on a razor for shaving, that same edge is not required   
   >>>>> of   
   >>>>> a   
   >>>>> kitchen knife and would not last very long.   
   >>>>   
   >>>> ***And just when you think you've seen stupid leave it to Shelly to   
   >>>> come along and put his own size 12 boot up his very own arse and not   
   >>>> stopping until he reaches the back of his teeth! Brilliant Mate!   
   >>>>   
   >>>> Rockin' Rod Shaftenauer   
   >>>> YeeeeeeeeeHawwwww   
   >>>>   
   >>>> I said "assume." That should give me some leeway.  And I think there's is   
   >>>> some merit to my answer.  If not, tell me why.  When you remove even the   
   >>>> slightest amount of material from the edge you push as if cutting.  When   
   >>>> you   
   >>>> strop you pull the blade against the material. A steel is probably   
   >>>> removing   
   >>>> a minute amount of material as it straightens the edge.   
   >>>>   
   >>>   
   >>> The trouble with you people is you are getting all confused about   
   >>> terms.   
   >>>   
   >>> When you hone a knife you use a hone - a fine abrasive, usually, flat   
   >>> stone like device.   
   >>>   
   >>> When you Steel a knife you use a steel, a long, sometimes abrasive or   
   >>> grooved, length of steel.   
   >>>   
   >>> When you strop a knife you use a strip of leather, or other material,   
   >>> that is charged with a very fine abrasive.   
   >>>   
   >>> You don't hone with a steel nor do you strop with a hone.   
   >>>   
   >> All well and good, but nobody has answered the original poster's question.   
   >>   
   >>   
   >Give it a miss mate. These trolls have screwed up rec.knives good and   
   >proper. All your posts are doing is giving them fuel. They aren't even   
   >the slightest bit interested in knives, only in creating trouble.   
   >Schweik only pretends to be interested in knives just so someone posts   
   >and then he can attack them.   
   >Do yourself a favour and head off to moderated forums where these dicks   
   >for brains don't even get a look in. Everyone else has already done   
   >that. Their plaintive bleating begging for Steve to come back is   
   >indicative of the pain they feel when they are ignored.   
   >   
   >Krypsis   
      
      
   Well welcome back krispy. Been off to Christmas Island I guess,   
   keeping your hand on the pulse and all.   
      
   Was it you, by the way that was swapping passes to Australia for six?   
   Ah, probably not at your age.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)