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