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