TRUE HOLLOW GRIND WEDGE GRIND CHISEL GRIND BLUNT GRIND

FIGURE 1 FIGURE 2 FIGURE 3 FIGURE 4

Razor Edge Guide and Cub Guide Anatomy

1/2” 1/2” 1/2” 1/2”
CLAMP
FEET
GUIDE BAR

Obtaining a burr the full length ofTRUE

the HOLLOW
blade isGRIND
critical toWEDGE GRIND CHISEL GRIND BLUNT GRIND
CLAMPING
SCREW CLAMP
achieving a sharp edge. To begin, place the
FIGURE 1
rubber pad FIGURE 2 FIGURE 3 FIGURE 4
FEET
under the hone. Using the coarse hone and with the knife BLADE FIGURE 6A FIGURE 6B
mounted securely in the clamp, begin grinding in a
circular or back and forth motion from handle to tip. Keep
the guide in contact with the hone at all times as this
FIGURE 6 THICKNESS
ADJUSTMENT
CORRECT INCORRECT
SHARPENING INSTRUCTIONS
provides a constant and consistent angle. Obtaining a NOTICE: It is important that these instructions are carefully studied and followed to achieve the best results.
burr may happen quickly or take up to 5 minutes or more
Razor Edge Guide and Cub Guide Anatomy
depending on the relief of the knife edge. When the burr
is obtained on the first side, flip the knife over
CLAMPand repeat
KNIFE BLADE GENERAL INFORMATION
FEET
the process on the second side. Make sure the GUIDE burrBARis Before going into the actual sharpening, it is most important to understand the edge, or relief of the knife we are going to sharpen.
BURR TURNED
felt from handle to tip. To grind tip area simply raise knife
CLAMPING
UP BY HONE A good relief will sharpen very quickly and can achieve a very high-quality edge. A knife with a poor relief will be very difficult to
SCREW HONE
handle keeping the guide bar in contact with hone at all CLAMP sharpen and have a poor edge as inHONE
COARSE figure 4. Unfortunately,
COARSE many
HONE quality knives SHADED
are manufactured with poor relief. The edges on
AREA: EDGE FACE
FEET
times. (Figure 9) these knives can be tapered back easily to a wedge grind (Fig. 2) by using the coarse hone. Remember, your knife is only as good as
BLADE FIGURE 6A FIGURE 6B its relief. B
FIGURE 6 THICKNESS FIGURE 7 FIGURE 8 C
ADJUSTMENT
CORRECT INCORRECT A
FINAL HONING FIGURE 9
After obtaining a burr on the second side it is now time to 1. The true hollow grind will produce the ultimate in an edge.
FIGURE 5
(Fig 1)
FIGURE 5A FIGURE A
put on the edge using the fine hone. Starting at the far end 2. The wedge grind will produce a very satisfactory edge. The thinner it is tapered back,
of the hone, place the guide bar on the hone BEFORE the the more desirable the edge will be.(Fig 2)
edge touches the hone. If the edge contacts the hone 3. The chisel grind should be tapered back to a wedge grind, or hollow ground. (Fig.3)
before the guide the edge can be ruined.KNIFE
Starting
BLADE nearest
4. The blunt grind should also be tapered or hollow ground. (Fig. 4)
the handle, draw the blade across the hone finishing at
BURR TURNED
the tip. Flip the knife over and repeat with alternating
UP BY HONE
HONE
strokes always going INTO the cutting edge as shown in
Figure 10 until the edge feels smooth (10 or more stokes
on each side). VERY IMPORTANT to make sure the guide
FIGURE 7 FIGURE 8 FIGURE 11
bar always contacts the hone before the blade does. 1/2” 1/2” 1/2” 1/2”

DOUBLE EDGING - The Ultimate Sharpness FIGURE 10 TRUE HOLLOW GRIND WEDGE GRIND CHISEL GRIND BLUNT GRIND
After final honing the knife will be very sharp, but can be FIGURE 1 FIGURE 2 FIGURE 3 FIGURE 4
greatly improved with the following simple steps. Loosen
and move the Guide down towards the cutting edge about
1/16” and out towards the tip of the blade approximately
1/16”. (Fig10) Using ONLY the fine stone alternate strokes
with very light pressure – 10 on each side. WHAT WE ARE TRYING TO DO
FIGURE 11 Razor Edge
Before we go any further let’s understand what we Guide
are working andtowardCub Guide The
accomplishing. Anatomy
goal is to ultimately prepare the edge
If you have followed the procedure, you have for the sharpening process for achieving a very sharp edge. It is important to understand figures1 – 5A are highly magnified and
a true Razor Edge. Caution! Handle your CLAMP
exaggerated drawings of the cutting edge.
FEET A knife edge resembling the Blunt Grind, (Fig 4) must be thinned out to resemble the
knife with care. GUIDE BAR
wedge grind (Fig 2) Note how this has been done in Fig. 5A. Lines AB and AC are the flat sides we have ground down with the coarse
CLAMPING
FIGURE 10 hone to obtain a better relief. They are called “edgeSCREW
faces,” (Fig. A) and CLAMP
are easy to see under a good light. If during the sharpening
Note: The best edges will be obtained using dry stones. process the edge face appears to be any wider than sewing thread youFEET can improve your edge by removing the Razor Edge guide
Always use the rubber pad provided with the hone to and tapering back the relief on your knife, as indicated
BLADE by the dotted FIGURE
lines 6A
on Fig. 5A. FIGURE 6B
prevent slippage. FIGURE 6 THICKNESS
ADJUSTMENT
CORRECT INCORRECT

COARSE HONE COARSE HONE SHADED AREA: EDGE FACE

B
KNIFE BLADE C
A
BURR TURNED
FIGURE 5 UP BY HONE FIGURE 5A FIGURE A
HONE

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FIGURE 7 FIGURE 8
 COARSE HONE
COARSE HONE COARSE HONE
COARSE HONE SHADED AREA:
SHADED
EDGE
AREA:
FACEEDGE FACE

B B
C C
A A

FIGURE 5 FIGURE 5 FIGURE 5AFIGURE 5A FIGURE A FIGURE A

Tapering the relief is not necessary for all blades and can be skipped if desired; however, you may not end up with the Mounting the Cub Guide will vary per knife due to varying blade sizes. What is most important is, 1) The clamp feet are
sharpest edge and the actual sharpening process may take longer. Tapering the knife relief is accomplished by parallel to the blade edge, 2) One inch or more of the blade tip protrudes beyond the guide bar and, 3) As much of the
following these easy steps: blade as possible is protruding from the clamp feet (up to approximately ¾”). Cub Guide is mounted with the long end of
the guide bar toward the knife tip (Exam 1a), but can be mounted the opposite direction for very short blades so that the
1. Lay the knife flat against the hone then raise the spine (back of the knife) off the hone tip of the knife can still be sharpened. (Exam 1b)
2. Grind the full length of the edge in a circular or back and forth motion to remove the unnecessary metal and thin the
1/2”
cutting edge to the desired thickness. 1/2”
Repeat this
1/2”process
1/2”on the1/2”
opposite
1/2”side of the
1/2”knife.1/2”
When finished the edge
should now be ready for the sharpening process.
COARSE HONE
COARSE HONE COARSE HONE
COARSE HONE SHADED AREA:
SHADED
EDGEAREA:
FACE EDGE FAC
TRUE HOLLOW
TRUEGRIND
HOLLOW GRIND
WEDGE GRIND
WEDGE GRIND
CHISEL GRIND
CHISEL GRIND
BLUNT GRIND
BLUNT GRIND
B B
FIGURE 1 FIGURE 1 FIGURE 2 FIGURE 2 FIGURE 3 FIGURE 3 FIGURE 4 FIGURE 4 C C
A A

EXAMPLE 1a EXAMPLE 1b FIGURE 5 FIGURE 5 FIGURE 5A EXAMPLE

FIGURE2 5A FIGURE A FIGURE A

RAZOR EDGE GUIDE AND CORRECT GUIDE

CUB GUIDE ANATOMY ADJUSTMENT
RazorRazor
Edge Edge
GuideGuide
and Cub
and Guide
Cub Guide
Anatomy
Anatomy Razor Edge Guide (Blades over 3 ½”)
CLAMP CLAMP
For sharpening long, thin blades such as filet knives, 1) Mount the guide in approximately the center of the knife or
FEET FEET
GUIDE BAR GUIDE BAR
approximately 2” from the tip with clamp feet parallel to the cutting edge, 2) Clamp enough of the blade to get a firm hold.
CLAMPING CLAMPING
(Example 3) Rule of thumb for most other blades over 3 ½” is 1) The guide should be mounted approximately 1 ½” from
SCREW SCREW CLAMP
FEET
CLAMP
FEET
the tip with the guide feet parallel to the knife edge and 2) Approximately ½” - ¾” of the knife should be protruding from
the clamp feet. This distance may be more depending on the depth of the blade.
BLADE BLADE FIGURE 6AFIGURE 6A FIGURE 6BFIGURE 6B 1/2” 1/2” 1/2” 1/2” 1/2” 1/2” 1/2” 1/2”
FIGURE 6 FIGURE 6 THICKNESS THICKNESS
ADJUSTMENTADJUSTMENT
CORRECT CORRECT INCORRECT
INCORRECT

The two blade thickness adjustment screws are designed to TRUE HOLLOW
TRUE
GRIND
HOLLOW GRIND
WEDGE GRIND
WEDGE GRIND
CHISEL GRIND
CHISEL GRIND
BLUNT GRIND
BLUNT GRIND
adjust to the thickness and taper of a knife blade. The clamp
feet should lie flat on the blade (Figure 6A), rather than contact FIGURE 1 FIGURE 1 FIGURE 2 FIGURE 2FIGURE 3 FIGURE 3 FIGURE 4 FIGURE 4
in one spot (Figure 6B). If the mounted blade resembles 6B
screw in the small allen screws until the clamp lays flat against
the blade.
KNIFE BLADEKNIFE BLADE EXAMPLE 3 EXAMPLE 4 EXAMPLE 5

BURR TURNEDBURR TURNED

UP BY HONE UP BY HONE
HONE HONE
Razor Razor
Edge Guide
Edge Guide
and Cub
andGuide
Cub Guide
Anatomy
Anatomy
Chef Knives
FIGURE 7 FIGURE 7 FIGURE 8 FIGURE 8 CLAMP CLAMP
MOUNTING THE GUIDE Extra-large blades, such as the chef knife, will not followFEET
the typical
FEET
GUIDE BAR GUIDE BAR
There are two methods for clamping a knife. First method is the table mount method. Lay the knife guide on a surface, slide sharpening pattern due to the blade depth. The 10” chef knife, as an
CLAMPING CLAMPING
the knife into the clamping position per instructions for your size knife blade, and tighten it down using the largest allen example, is best sharpened in two sections but can be done withoutSCREW SCREW CLAMP CLAMP
FEET FEET
wrench. The second method is by holding the clamp in the hand, positioning the knife into the correct clamping position moving the guide if using 8” hones. The guide will need to be mounted
and tightening it down. Even tough there are many types and sizes of knives if you follow the mounting instructions as approximately 2” from the tip and the guide feet approximately ¾”BLADE
from BLADE FIGURE 6A FIGURE 6A FIGURE 6B FIGURE 6B
FIGURE 6 FIGURE 6 THICKNESS THICKNESS
closely as you can for the example that most resembles your blade you will have great results. the cutting edge. ADJUSTMENT ADJUSTMENT
EXAMPLE 6
CORRECT CORRECT INCORRECTINCORREC

TABLE MOUNT METHOD HAND MOUNTING METHOD (3 PICTS)

OBTAINING THE BURR
FIGURE 11FIGURE 11 KNIFE BLADE KNIFE BLADE
Burr definition: A protruding, ragged edge created by
the coarse hone and rolled upward and away from the BURR TURNEDBURR TURNED
UP BY HONE UP BY HONE
side of the knife edge that is in contact with the hone HONE HONE
(fig_7). The burr is created with the coarse hone and
FIGURE 10FIGURE 10 may be too small to see but can be felt using your finger
nail or finger (fig 8). FIGURE 7 FIGURE 7 FIGURE 8 FIGURE 8
 COARSE HONE
COARSE HONE COARSE HONE
COARSE HONE SHADED AREA:
SHADED
EDGE
AREA:
FACEEDGE FACE

B B
C C
A A

FIGURE 5 FIGURE 5 FIGURE 5AFIGURE 5A FIGURE A FIGURE A

Tapering the relief is not necessary for all blades and can be skipped if desired; however, you may not end up with the Mounting the Cub Guide will vary per knife due to varying blade sizes. What is most important is, 1) The clamp feet are
sharpest edge and the actual sharpening process may take longer. Tapering the knife relief is accomplished by parallel to the blade edge, 2) One inch or more of the blade tip protrudes beyond the guide bar and, 3) As much of the
following these easy steps: blade as possible is protruding from the clamp feet (up to approximately ¾”). Cub Guide is mounted with the long end of
the guide bar toward the knife tip (Exam 1a), but can be mounted the opposite direction for very short blades so that the
1. Lay the knife flat against the hone then raise the spine (back of the knife) off the hone tip of the knife can still be sharpened. (Exam 1b)
2. Grind the full length of the edge in a circular or back and forth motion to remove the unnecessary metal and thin the
1/2”
cutting edge to the desired thickness. 1/2”
Repeat this
1/2”process
1/2”on the1/2”
opposite
1/2”side of the
1/2”knife.1/2”
When finished the edge
should now be ready for the sharpening process.
COARSE HONE
COARSE HONE COARSE HONE
COARSE HONE SHADED AREA:
SHADED
EDGEAREA:
FACE EDGE FAC
TRUE HOLLOW
TRUEGRIND
HOLLOW GRIND
WEDGE GRIND
WEDGE GRIND
CHISEL GRIND
CHISEL GRIND
BLUNT GRIND
BLUNT GRIND
B B
FIGURE 1 FIGURE 1 FIGURE 2 FIGURE 2 FIGURE 3 FIGURE 3 FIGURE 4 FIGURE 4 C C
A A

EXAMPLE 1a EXAMPLE 1b FIGURE 5 FIGURE 5 FIGURE 5A EXAMPLE

FIGURE2 5A FIGURE A FIGURE A

RAZOR EDGE GUIDE AND CORRECT GUIDE

CUB GUIDE ANATOMY ADJUSTMENT
RazorRazor
Edge Edge
GuideGuide
and Cub
and Guide
Cub Guide
Anatomy
Anatomy Razor Edge Guide (Blades over 3 ½”)
CLAMP CLAMP
For sharpening long, thin blades such as filet knives, 1) Mount the guide in approximately the center of the knife or
FEET FEET
GUIDE BAR GUIDE BAR
approximately 2” from the tip with clamp feet parallel to the cutting edge, 2) Clamp enough of the blade to get a firm hold.
CLAMPING CLAMPING
(Example 3) Rule of thumb for most other blades over 3 ½” is 1) The guide should be mounted approximately 1 ½” from
SCREW SCREW CLAMP
FEET
CLAMP
FEET
the tip with the guide feet parallel to the knife edge and 2) Approximately ½” - ¾” of the knife should be protruding from
the clamp feet. This distance may be more depending on the depth of the blade.
BLADE BLADE FIGURE 6AFIGURE 6A FIGURE 6BFIGURE 6B 1/2” 1/2” 1/2” 1/2” 1/2” 1/2” 1/2” 1/2”
FIGURE 6 FIGURE 6 THICKNESS THICKNESS
ADJUSTMENTADJUSTMENT
CORRECT CORRECT INCORRECT
INCORRECT

The two blade thickness adjustment screws are designed to TRUE HOLLOW
TRUE
GRIND
HOLLOW GRIND
WEDGE GRIND
WEDGE GRIND
CHISEL GRIND
CHISEL GRIND
BLUNT GRIND
BLUNT GRIND
adjust to the thickness and taper of a knife blade. The clamp
feet should lie flat on the blade (Figure 6A), rather than contact FIGURE 1 FIGURE 1 FIGURE 2 FIGURE 2FIGURE 3 FIGURE 3 FIGURE 4 FIGURE 4
in one spot (Figure 6B). If the mounted blade resembles 6B
screw in the small allen screws until the clamp lays flat against
the blade.
KNIFE BLADEKNIFE BLADE EXAMPLE 3 EXAMPLE 4 EXAMPLE 5

BURR TURNEDBURR TURNED

UP BY HONE UP BY HONE
HONE HONE
Razor Razor
Edge Guide
Edge Guide
and Cub
andGuide
Cub Guide
Anatomy
Anatomy
Chef Knives
FIGURE 7 FIGURE 7 FIGURE 8 FIGURE 8 CLAMP CLAMP
MOUNTING THE GUIDE Extra-large blades, such as the chef knife, will not followFEET
the typical
FEET
GUIDE BAR GUIDE BAR
There are two methods for clamping a knife. First method is the table mount method. Lay the knife guide on a surface, slide sharpening pattern due to the blade depth. The 10” chef knife, as an
CLAMPING CLAMPING
the knife into the clamping position per instructions for your size knife blade, and tighten it down using the largest allen example, is best sharpened in two sections but can be done withoutSCREW SCREW CLAMP CLAMP
FEET FEET
wrench. The second method is by holding the clamp in the hand, positioning the knife into the correct clamping position moving the guide if using 8” hones. The guide will need to be mounted
and tightening it down. Even tough there are many types and sizes of knives if you follow the mounting instructions as approximately 2” from the tip and the guide feet approximately ¾”BLADE
from BLADE FIGURE 6A FIGURE 6A FIGURE 6B FIGURE 6B
FIGURE 6 FIGURE 6 THICKNESS THICKNESS
closely as you can for the example that most resembles your blade you will have great results. the cutting edge. ADJUSTMENT ADJUSTMENT
EXAMPLE 6
CORRECT CORRECT INCORRECTINCORREC

TABLE MOUNT METHOD HAND MOUNTING METHOD (3 PICTS)

OBTAINING THE BURR
FIGURE 11FIGURE 11 KNIFE BLADE KNIFE BLADE
Burr definition: A protruding, ragged edge created by
the coarse hone and rolled upward and away from the BURR TURNEDBURR TURNED
UP BY HONE UP BY HONE
side of the knife edge that is in contact with the hone HONE HONE
(fig_7). The burr is created with the coarse hone and
FIGURE 10FIGURE 10 may be too small to see but can be felt using your finger
nail or finger (fig 8). FIGURE 7 FIGURE 7 FIGURE 8 FIGURE 8
 TRUE HOLLOW GRIND WEDGE GRIND CHISEL GRIND BLUNT GRIND
FIGURE 1 FIGURE 2 FIGURE 3 FIGURE 4

Razor Edge Guide and Cub Guide Anatomy

1/2” 1/2” 1/2” 1/2”
CLAMP
FEET
GUIDE BAR

Obtaining a burr the full length ofTRUE

the HOLLOW
blade isGRIND
critical toWEDGE GRIND CHISEL GRIND BLUNT GRIND
CLAMPING
SCREW CLAMP
achieving a sharp edge. To begin, place the
FIGURE 1
rubber pad FIGURE 2 FIGURE 3 FIGURE 4
FEET
under the hone. Using the coarse hone and with the knife BLADE FIGURE 6A FIGURE 6B
mounted securely in the clamp, begin grinding in a
circular or back and forth motion from handle to tip. Keep
the guide in contact with the hone at all times as this
FIGURE 6 THICKNESS
ADJUSTMENT
CORRECT INCORRECT
SHARPENING INSTRUCTIONS
provides a constant and consistent angle. Obtaining a NOTICE: It is important that these instructions are carefully studied and followed to achieve the best results.
burr may happen quickly or take up to 5 minutes or more
Razor Edge Guide and Cub Guide Anatomy
depending on the relief of the knife edge. When the burr
is obtained on the first side, flip the knife over
CLAMPand repeat
KNIFE BLADE GENERAL INFORMATION
FEET
the process on the second side. Make sure the GUIDE burrBARis Before going into the actual sharpening, it is most important to understand the edge, or relief of the knife we are going to sharpen.
BURR TURNED
felt from handle to tip. To grind tip area simply raise knife
CLAMPING
UP BY HONE A good relief will sharpen very quickly and can achieve a very high-quality edge. A knife with a poor relief will be very difficult to
SCREW HONE
handle keeping the guide bar in contact with hone at all CLAMP sharpen and have a poor edge as inHONE
COARSE figure 4. Unfortunately,
COARSE many
HONE quality knives SHADED
are manufactured with poor relief. The edges on
AREA: EDGE FACE
FEET
times. (Figure 9) these knives can be tapered back easily to a wedge grind (Fig. 2) by using the coarse hone. Remember, your knife is only as good as
BLADE FIGURE 6A FIGURE 6B its relief. B
FIGURE 6 THICKNESS FIGURE 7 FIGURE 8 C
ADJUSTMENT
CORRECT INCORRECT A
FINAL HONING FIGURE 9
After obtaining a burr on the second side it is now time to 1. The true hollow grind will produce the ultimate in an edge.
FIGURE 5
(Fig 1)
FIGURE 5A FIGURE A
put on the edge using the fine hone. Starting at the far end 2. The wedge grind will produce a very satisfactory edge. The thinner it is tapered back,
of the hone, place the guide bar on the hone BEFORE the the more desirable the edge will be.(Fig 2)
edge touches the hone. If the edge contacts the hone 3. The chisel grind should be tapered back to a wedge grind, or hollow ground. (Fig.3)
before the guide the edge can be ruined.KNIFE
Starting
BLADE nearest
4. The blunt grind should also be tapered or hollow ground. (Fig. 4)
the handle, draw the blade across the hone finishing at
BURR TURNED
the tip. Flip the knife over and repeat with alternating
UP BY HONE
HONE
strokes always going INTO the cutting edge as shown in
Figure 10 until the edge feels smooth (10 or more stokes
on each side). VERY IMPORTANT to make sure the guide
FIGURE 7 FIGURE 8 FIGURE 11
bar always contacts the hone before the blade does. 1/2” 1/2” 1/2” 1/2”

DOUBLE EDGING - The Ultimate Sharpness FIGURE 10 TRUE HOLLOW GRIND WEDGE GRIND CHISEL GRIND BLUNT GRIND
After final honing the knife will be very sharp, but can be FIGURE 1 FIGURE 2 FIGURE 3 FIGURE 4
greatly improved with the following simple steps. Loosen
and move the Guide down towards the cutting edge about
1/16” and out towards the tip of the blade approximately
1/16”. (Fig10) Using ONLY the fine stone alternate strokes
with very light pressure – 10 on each side. WHAT WE ARE TRYING TO DO
FIGURE 11 Razor Edge
Before we go any further let’s understand what we Guide
are working andtowardCub Guide The
accomplishing. Anatomy
goal is to ultimately prepare the edge
If you have followed the procedure, you have for the sharpening process for achieving a very sharp edge. It is important to understand figures1 – 5A are highly magnified and
a true Razor Edge. Caution! Handle your CLAMP
exaggerated drawings of the cutting edge.
FEET A knife edge resembling the Blunt Grind, (Fig 4) must be thinned out to resemble the
knife with care. GUIDE BAR
wedge grind (Fig 2) Note how this has been done in Fig. 5A. Lines AB and AC are the flat sides we have ground down with the coarse
CLAMPING
FIGURE 10 hone to obtain a better relief. They are called “edgeSCREW
faces,” (Fig. A) and CLAMP
are easy to see under a good light. If during the sharpening
Note: The best edges will be obtained using dry stones. process the edge face appears to be any wider than sewing thread youFEET can improve your edge by removing the Razor Edge guide
Always use the rubber pad provided with the hone to and tapering back the relief on your knife, as indicated
BLADE by the dotted FIGURE
lines 6A
on Fig. 5A. FIGURE 6B
prevent slippage. FIGURE 6 THICKNESS
ADJUSTMENT
CORRECT INCORRECT

COARSE HONE COARSE HONE SHADED AREA: EDGE FACE

B
KNIFE BLADE C
A
BURR TURNED
FIGURE 5 UP BY HONE FIGURE 5A FIGURE A
HONE

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FIGURE 7 FIGURE 8