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In one fluid stroke, I run the edge of my chef's knife along the honing blade.
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For this study, surfaces were first sawn then hand planed with a carefully honed blade.
It is important frequently to re-align the edge of the blade with a honing steel and oil to keep it's sharpness.
Watch a butcher at work and you'll see them honing their blade every few seconds, but yet at home some of us haven't even sharpened our knives once since they came out of the box.
Meanwhile, much has been done, clandestinely, to hone the blade edges.
Having made a living for several decades trying to hone that blade as a copy editor, I ran across problems like the one in the PSAT question a dozen or more times every night.
I found an old maul under the house, honed the blade with a flat file and spent the better part of an afternoon hacking at enormous rounds of three and four feet in diameter.
Sometimes they are so stripped down, you can hone a blade until there is no blade, right?
Hone your blade either before each use or after each washing.
While rods will, in a sense, sharpen your knives, what are really doing with a rod is honing the blade--with the same result as sharpening your knife on a stone.
Hone your blades regularly.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com