A) Adding weight B) Maintaining cutting efficiency C) Increasing its value D) Making it look new
A) Diamond hone B) Bench grinder C) Ceramic rod D) Pocket stone
A) 70-75 degrees B) 5-10 degrees C) 20-25 degrees D) 45-50 degrees
A) Apply pressure B) Find the burr C) Start with the finest grit D) Lubricate the stone
A) A smooth, polished edge B) A thin wire edge formed on the opposite side C) A rough patch on the stone D) A chipped section of the blade
A) Scraping it off B) Alternating strokes, lighter pressure C) Heavy pressure on one side D) Ignoring it
A) Polishing the edge B) Strengthening the blade C) Sharpening the edge D) Removing rust
A) Striking the blade against the steel B) Drawing the blade across at a consistent angle C) Holding the blade still and moving the steel D) Pressing hard and sawing back and forth
A) No lubrication B) Cooking oil C) Motor oil D) Honing oil or water
A) Cleaning the blade B) Measuring the angle C) Checking sharpness D) Lubricating the stone
A) Doesn't matter B) Fine grit C) Coarse grit D) Medium grit
A) Just wipe it off B) With sandpaper C) With water and a brush D) With a metal scraper
A) Strop the blade B) Nothing C) Hit it against something hard D) Store it wet
A) They are very inexpensive B) They never wear down C) They are self-lubricating D) They sharpen very quickly
A) For removing rust B) For rough sharpening C) For honing and maintaining an edge D) For reprofiling a blade
A) Adds a protective coating to the blade. B) Removes large chips from the blade. C) Changes the blade's overall angle. D) Straightens and refines the edge.
A) Sharpen quickly B) Use excessive force C) Keep fingers away from the blade's path D) Sharpen while distracted
A) Harder steel takes longer to sharpen B) Hardness doesn't affect sharpening C) Harder steel is easier to sharpen D) Softer steel holds an edge longer
A) Use sandpaper B) Throw it away C) Ignore it D) Clean it with oil and a brush
A) Speeding up the process B) Maintaining a consistent angle C) Cleaning the blade D) Making the blade stronger
A) Flat grind with a sharp angle B) Concave or hollow grind C) Rounded profile from spine to edge D) Serrated edge
A) Ideal for carving wood B) Easy to sharpen C) Holds an edge longer than a plain blade D) Good for cutting fibrous materials
A) Using a flat sharpening stone B) Using a conical or triangular file C) Using a sharpening steel D) Using a strop
A) It is shiny and reflective B) It slips or requires excessive force to cut C) It is perfectly straight D) It feels warm to the touch
A) Straightening a bent blade B) Changing the angle of the cutting edge C) Cleaning the blade D) Polishing the blade
A) In a circular motion B) Towards the edge C) Back and forth D) Away from the edge
A) Teeth per inch B) Turns per inch C) Thickness per inch D) Tension per inch
A) Skipping grits B) Using progressively finer grits C) Applying excessive pressure D) Using only the coarsest grit
A) Pressure that bends the blade B) No pressure at all C) Light to moderate pressure D) Very heavy pressure
A) With the blade exposed B) Soaked in water C) Loose in a drawer D) In a sheath or block |