The Razor Edge Book of Sharpening
by John Juranitch
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Book Summary Information
Author: John JuranitchEdition: Paperback
Published: 2000-07-05
ISBN: 096660590X
Number of pages: 143
Publisher: Razor Edge Systems, Inc.
Book Reviews of The Razor Edge Book of Sharpening
Book Review: Old book but very informative - shave your legs and slice that onion
Summary: 4 Stars
I like this book. I only give it 4 stars cause it is old and not very pretty, but it is very useful. It gave me a new perspective on grinding and sharpening. I am sure there are others, but this works for me. The book outlines and discusses various thoughts on sharpening and picks up apart all kinds of traditional notions that you keep running into when researching sharpening on the web. Yes, it talks a lot about the meat cutting industry, but heck, few places demand better edges. Anything that works for their knives will work for anyone else that needs a sharp knife. It is an old book and you will not leave it on the living room table for decoration. It has basic old illustrations and cheap print on cheap paper, but that doesn't make the contents any less useful. He does promote his approach to sharpening and sells the hones etc. I bought the book and the company's 8 inch 2 hone kit (for dry grinding, nice, no oil, no water, just wash the hones in water after use). I have tried many things over the years to keep things sharp. I read the book a couple of times (which doesn't take long) and then went ahead and worked with the sharpening kit. I ground new edges and sharpened a half dozen kitchen knives, from a cheap Martha Stewart/KMart 3-inch paring knife to 8 inch chef knives (steel Wusthof and Sabatier carbon steel) and long thin dangerous looking Finnish fish fillet knives, and for fun a cheap basic thin bladed kitchen knife I found in the back of a cabinet. Every one of them now easily shaves hair from arms, legs, chin etc. They just glide smoothly through an onion, even with skin on. Very happily applying the same techniques to sharpening my chisels, planes, etc. too. Just make sure to grind until you get the burr on the coarse hone, and use a light touch on the fine hone.
Way cool. After reading the book and getting a couple of good hones you will be able to grind a new edge on any knife in 15-20 minutes. The edge is the kind that you will (carefully) show your friends while asking them if they have ever seen a sharp knife.
"Be careful, I keep my knives sharp. No, I mean really sharp".
Summary of The Razor Edge Book of Sharpening
Universally recognized as "The Bible of The Cutting Edge", this book belongs in the library of anyone who is serious about sharpening. Written by Guinness world record holder John Juranitch, it contains all the knowledge and insights gained during his more than 40 years in the sharpening industry. The 145 page book is crammed with photos, illustrations and cutting edge secrets you won't find anywhere else. Its 14 chapters cover topics like how to choose a knife, sharpening theories nad applicaitons, steeling, using a hone and much, much more. You'll get answers to the most asked questions. You'll learn the truth about common myths like why you should never use oil on a hone. And you'll get the insights necessary to put a great edge on knives, axes, fish hooks, arrowheads, chain saws and other tools. It's a history, a handbook, a reference manual that is the simplest, most complete way to give yourself a razor edge on sharpening.Hand Tools Books
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