A dull blade can be more dangerous than a sharp one. Sharpening is one of the most essential aspects of knife care. Let this collection of tips from collectors and users of cutting tools guide you.
Grinding and honing
For a dull edge to regain its razor-sharp gleam you have to subject it to grinding then honing. Grinding the knife’s edge involves removing metal from the surface. Lifehacker says honing requires a sharpening stone or a butcher’s steel.
Before you commence with the grinding and honing, inspect the blade closely. Look for flat spots and nicks on the edge. If the blade is not that dull, do a touch-up job. If the blade is extremely dull, prepare to get to work.
The right angle
Holding the knife too far from the abrasive stone won’t give you good results. Similarly, laying it too flat against the stone won’t work. Australia’s Total Knife Care and other knife sharpening experts suggest holding the knife at the right angle. While each knife is different, follow a general rule: When you hold the blade with the stone surface as reference, the back should be one blade width up.
The sharpening surface
Knife care is easier for stainless steel blades. If you sharpen it properly on a diamond abrasive surface and finish with ceramic or hard stone, the edge will hold for a long time.
Choosing a sharpener is one of the first things you have to do. Before using a grinding wheel, know that this device will chip the edge. If your knife has a serrated edge, use an appropriate sharpener.
When it comes to knife sharpening, Australia-based experts have their own time-tested tips. Whether you are an outdoor enthusiast, a fisherman or perhaps a cook, listen to the advice of people who collect and use cutting tools.
