Sharpening a knife or "puukko"
1. Moisten the stone with water
2. Hold the knife at angle of 20¤ (or the angle of the edge to be sharpened) so that the knife lies on the stone. Grind the edge with a circular motion so that some burr is created to the end of the edge. Repeat for other side of the knife edge. The mud emerging on the top of the stone Helps the process, so do not rinse it a way.
3. In the end the burr is neutralised with a few strong strokes on both sides with a slightly sharper angle than when sharpening (as if cutting thin shave from the stone).
When sharpening scissors remember to grind with parallel strokes and only to grind the cutting edge ( do not touch the flat side).
You can sharpen a chese slicer with the sharp end of the stone. With narrow end of the stone you can reach other awkward places. You can use the stone as nail file or to sharpen hooks, various chisels, scythes, and sickles.
Fly-fisher`s stone(c. 70 x 30 x 8 mm)
For sharpening flies and hooks. Does not rip the hook but sharpens finely without wasting metal.
Homestone (c. 150 x 30 x 10)
A general sharpening tool for every home. Homestone has a sharp end for sharpening Tight places like cheese slicers.
Chef`s stone (c. 270 x 30 x 12 mm)
A longer, rounder model for chefs used to A stell sharpened.
Wästikivi Oy
Ruovedenkuja 3
35300 ORIVESI
FINLAND
tel./fax +358 (0) 3 334 6060
Homeside: www.wastikivi.fi
e-mail: wastikivi[at]wastikivi.fi
Photos Jussi Kirjasniemi and Wästikivi Ltd
