Sharpening Stones

Oboe Reed Knife Sharpening? What happens if you use the coarse side of the stone?

I am sharpening my oboe reed knife right now, and it does not seem to be getting any sharper. I was wondering if it is bad to use the coarse side of the stone, rather than the fine side that i am using right now!

With knife sharpening in general, the coarse side is only used when a knife is really dull as it takes a good deal of steel off in the process. The smoother side is for keeping an already pretty sharp blade at perfect sharpness. So if the smooth side isn't working for you then go back to the coarse side and then back to the smoother side.

Knife Sharpening

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