Marion and Bruce, First Marion, Thanks fior the tutorial. It is great.
Now Bruce, Where does one get the French book?
Now both of you. I see the theory and possible ease behind the stack of quarters or one quarter and a penny. But, this doesn't make the same angle every time. You can still lay the knife on the edge and tilt it one way or another and vary the angle. How do you get the feel to have the right angle? Gosh I hope that I phrased this right! I am not critizing, I am just trying to find out. Keeping a steady angle throughout the sharpening process, I believe, is critical. Thanks again to the both of you for your input. Carlb