Sharpening
1. Basic sharpening: both sides of the blade are honed
by holding the blade at a very fixed angle and gently but firmly pushing
the blade away from yourself. Use the rough side of the honing stone
and plenty of water. Repeat several times, alternating each side of the
edge.
2. Final sharpening: The cutting edge of the blade is honed
lightly on both sides at 30 degree angle using the finer side of the
honing stone and less water.
3. Removing burrs: After sharpening there will be some
burrs on the edge. You can feel these, by carefully running your finger
over both sides of the blade. You can remove them, by gently rubbing
the edge back and forth at a 90 degree angle against the stone. After
this, you can sharpen as in point 2.
Most of the time, all that is required is the Final sharpening procedure
(point 2.) Every now and then, though, it is a good idea to do the Basic
sharpening so that the angle of the edge won´t become too steep. A sharp
edge won´t shine when you look at it perpendicularly. We recommend the
Fylliitti honing stone which is made of natural stone.
ROSELLI knives are sharpened differently than the average factory made knife. The entire edge bevel is sharpened flat on the stone or grinder, with no secondary edge bevel. This gives an extremely sharp edge, and makes sharpening simple - just keep the bevel flat on the stone. That is why you should use the back of the blade to hit bones, not the edge. In case you want to use the blade for breaking bones etc, it should be sharpened a bit steeper. If you find faults in a blade derived from manufacturing, it will be repaired or replaced with a new product as long as it has been has returned to ROSELLI OY for verification.
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Proper care and caution should be exercised when handling a knife. |