Sharpening explanation

I’m working on creating an instructional manual for homemakers, not professional chefs, on how to sharpen single-edged knives. It’s a real challenge explaining things to someone who knows nothing about it. I tend to get carried away with details, so I’m trying to keep it concise, cutting out unnecessary words to make it clear. But in the end, I find myself settling into the familiar style of instructional texts. It’s a balancing act – too much detail could make it complicated, yet a simplified guide might not do justice to the art of sharpening single-edged knives. Hmm, quite a conundrum.

Maybe creating a video tutorial would be easier? The common instructional texts often pack in the essentials. It might be a good approach, you know (^.^)

hibishugyo

• 2014-09-02