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How to sharpen a knife

To sharpen a knife, you need to follow two main ideas:

  • 1.You must keep the angle of the sharp edge equal and regular along the blade's edge.There are different angles you can use:

24° - Hunting, Pocket and Sporting knives (THICK BLADES)

21° - Hunting, Pocket and Sporting knives (THIN BLADES)

18° - Kitchen, Fish and Meat knives (THICK BLADES)

15° - Kitchen, Fish and Meat knives; SCISSORS (THIN BLADES)

10° - Serrated knives

  • 2. You must first create a burr on both sides and then smooth it down with just one or two gentle movement of the finest sharpening stone that you have.

  • how to sharpen a knife, the burr

 

To check if the blade is sharp, use your nail, put the blade with a vertical angle on it (beware: don't push it! Just keep it there!)and see if it gets stuck there (= the blade is sharp) or if it slides away (= the blade is blunt).

 

I wrote about how to sharpen a knife in my other website about bamboo rod making , too. Here a summary:

In principle, sharpening a knife means removing metal from the blade's edge. You remove metal by grinding away the metal surface. Water helps making the abrasion caused by the movements of stone to metal more delicate and "soft", hence less deep inside the metal surface.So you should use progressive less coarser - or progressive finer stones - when sharpening. Two or three stone sizes should suffice for each kind of knives.

So, let's say that you need to have a total of 4-5 stones in your workshop plus a ceramic stone or a polish tape perhaps to finish off: a medium coarse, a fine-stone, an extra-fine, a "600" stone.

Then the stone grit depends on the kind of knife you want to sharpen . Here is what Ben suggests:

  • For kitchen knifes: start with a MEDIUM stone and finish with a FINE Stone
  • For pocket and hunting knives: start with a MEDIUM stone and finish with an EXTRA FINE Stone
  • Going on to Polish Tape: use a 600 after the EXTRA FINE stone

"Numbers" are country sensitive. The famous japanese honing stones (used for instance in the wonderful art of the Japanese "Samurai" swords - the "Takanas") are ranked by the "thousands". It's important to keep in mind the principle of "coarse", "medium", "fine", "extra fine" and so on, I think.

Here are the links to Ben and Chads website and tutorials:

Ben Dale's Edge Pro Sharpening Sytem

Chad Ward Tutorial


TIP!

And to round off this page on how to sharpen a knife, here is what is universally recognized as best book on sharpening:

Leonard Lee: "The Complete Guide to Sharpening", The Taunton Press, 1995

 


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