Honing and Stropping

Question 1

DEGREE OF SHARPNESS

Answer 1

FINENESS OF
ABRASIVE USED

Question 2

Direction of knife in honing

Answer 2

HEEL TO TOE

Question 3

The hone should be lubricated with

Answer 3

warm soapy water or fine oil

Question 4

Has a polishing effect compared to Belgium yellow

Answer 4

ARKANSAS

Question 5

• The amount of strokes should be

Answer 5

20-40x.

Question 5

After honing, wipe off the oil or soap from the knife with

Answer 5

xylene

Question 6

• Used for manual sharpening

Answer 6

BELGIUM YELLOW

Question 6

Gives the best result

Answer 6

BELGIUM YELLOW

Question 7

• coarser than the first two types

Answer 7

Fine Carborundum

Question 8

followed by either Belgium Yellow or Arkansas

Answer 8

Fine Carborundum

Question 9

used only for badly nicked knives

Answer 9

Fine Carborundum

Question 10

The purpose of ______ is to polish and sharpen the cutting edge

Answer 10

stropping

Question 10

Piece of glass about 2 inches wider than length of Knife

Answer 10

Plate Glass

Question 11

Plate Glass

is used to remove nicks

Answer 11

Abrasive powder

Question 12

Plate Glass

is used for final polishing

Answer 12

Diamantine

Question 13

Consists of glass disc or wheel driver by an electric motor.

Answer 13

Automatic Machine hone

Question 14

Automatic Machine hone

The knife is pressed together against the _____– of the rotating glass
wheel.

Answer 14

flat side

Question 15

The process whereby the “burr” formed during honing is removed
and the cutting edge of the knife is polished.

Answer 15

STROPPING

Question 16

The knife edge should be ___________ after use to prevent from
rusting

Answer 16

oiled or greased

Question 16

Direction of knife in stropping

Answer 16

TOE TO HEEL

Question 17

made up of the best quality horse leather, firmly attached to a solid back, in order to prevent sagging is preferred.

Answer 17

paddle strop

Question 18

For delicate work, knife should be
stropped before every object is

Answer 18

sectioned

Question 19

The knife edge should be oiled or greased after use to prevent from
.

Answer 19

rusting