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