Drill Master X2 User Manual page 23

Sharpening Kitchen and Pocket Knives
Honing stage
1. Place the blade into the Hone slot and push/pull back
and forth 10 times (for a total of 20 strokes from heel
to tip. Use light pressure (about 2-3 times the blade
weight) and slow/smooth full length strokes from heel
to tip.
2. Check for sharp by cutting something. If the blade doesn't
cut well yet, repeat the Sharpen and Hone stages as needed.
Note: If you are not getting sharp after 3 sharpening cycles
your blade may need to be reshaped/restored.
• Try coloring the secondary bevels with a black marker and
repeating alternating strokes in the Sharpening stage until
all of the marker is removed at the cutting edge.
• Or Sharpen 5 strokes on one side of the blade, then 5
strokes on the other side and then check for a slight burr.
Repeat 5 strokes on each side until a slight burr is formed
along the full length of the cutting edge. Then continue to
the Hone stage as directed above.
• Visit www.worksharptools.com for tips on measuring
sharpness, feeling a burr, and troubleshooting difficult to
sharpen blades or steels.
www.drilldoctor.com 23