21. Give some idea of the amount of power needed for these machines.
22. What is the most important part of the machine and why?
23. How do these parts vary?
24. How can you judge the temper of a knife?
25. How can you tell whether a knife has a correct face?
26. How should you hone a knife?
27. What is the rule for the length of the bevel on knives?
28. How is this rule modified by stock?
29. What can you say of the face of the knife?
30. What is desirable in the thickness of the knife?