Kitchen Cookware - How to Sharpen Your Knives Yourself

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Kitchen Cookware - How to Sharpen Your Knives Yourself Powered By Docstoc
					                                                  Presented by Daniel Toriola

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                                         Knife Sharpening Experts: Sharpening Angles
                                                                      By Len Q.

   You’ve decided to sharpen your knives yourself. No more squandering money by handing them over
to a professional sharpener. No more throwing away your dull knives just because you don’t know how
to sharpen them—and refuse to turn them over to a professional. Good for you!

 You'll need to know about sharpening angles then. A person shouldn't be sharpening a knife if there's
no mind to the angle. It is essential. It determines the purpose of the knife, how it can be used. Pay
close attention to them. If you don’t, you really will be wasting time. The sharpening angle of a knife is
the sloping angle of the edge. It determines the cutting effectiveness of each knife. When you achieve
the right sharpening angle, the edge will be as sharp as possible for as long as possible when used

 Think about kitchen knives, especially a chef’s knife. The sharpening angle is pretty small. The edge is
very thin. This is good because you want your knife to work fast. You want it to cut very well. In the
kitchen, you don’t want to keep repeating strokes with all the cutting you’ll need to do. Can you imagine
if every cutting stroke on a vegetable needed to be repeated? Good grief!

 How about utility knives or hunting knives. They've got much larger sharpening angles. This is also
good because you want these types of knives to have a more durable edge. Their cutting jobs are
much tougher than what you’d find in the kitchen (no bones allowed). Generally speaking, then, small
sharpening angles are best for fine cutting, when you really need razor-sharpness. Large sharpening
angles are best for rough cutting, for tough jobs that need lasting sharpness.

 Maybe you’re thinking that it’s not so important. A sharpening angle doesn't really matter as long as
you can make it sharp. Allow me to answer freely. Don’t think that way. Take those thoughts right out
of your head right now. The sharpening angle is monumentally important. Even were you to achieve
sharpness with an incorrect angle, you'll be sharpening again before you know it. It just won't last.
Compare the angles of different types of knives to each other. Inspect their angles carefully and think
of how each is meant to be used. You’ll see it plainly. It really does matter.

 Every knife edge has an appropriate sharpening angle to maximize its efficiency and durability.
They’ve been tested and tested by knife manufacturers. It’s been proven. So here’s one crucial point
you need always remember: Don’t ever attempt to remake the edge. To alter the sharpening angle. It’s

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just not practical and will likely result in making your knives less than their best. Trust each knife's
sharpening angle and maintain it. You'll get the best performance out of your knives that way.

Be precise and be very careful.

Len Q. is a master blade sharpener. If you would like to learn about ª Knife Sharpening: How to
Sharpen Knives, Maintain and Store Them ª Sharpening Gardening Tools, Chain Saws, Lawn Mower
Blades, Axes (including how to Maintain and Store Them) Find it here at

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                                               How to Sharpen Your Tactical Knife
                                                       By Dean Gammell

There are various ways of sharpening a knife but it is always wise to remember that handling knives
can be inherently dangerous. When sharpening knives, it is wise to maintain safety. Keep fingers, toes
and all body parts from the knife’s sharp blade. When using knives, pay attention and stay safe. With
the numerous functional knife sharpeners available, knife sharpening can be a simple procedure.
Ensure that common mistakes like failure to establish new edges, uncontrolled bevel angle and making
the bevel rough are prevented.

 Firstly, pick the right angle for sharpening the knife. In case one already knows the angle that the knife
was sharpened at, then sharpen using that angle. If the angle used previously is unknown, consider
asking the manufacturer or alternatively make inquiries from knowledgeable knife shops. Choose
angles of 100 to 300 per each side. Shallow angles result in sharper edges than last for just a short
while. Steep angles like 200are the best choice as they last longer. Always select angles matching the
knife’s use. When selecting a sharpening system, ensure it offers a mechanism for edge guide
supporting at least different angles.

 To control the angle for the knife’s edges, it is wise to use a guide for angles or else the user will be
required to control angles using hands. This is hard as it will require a well-rounded angles perception.
For symmetrical edges, sharpen a knife by moving it over a lubricated sharpening stone in an opposite
direction. This gives room for the formation of a purr on the stone prolonging its life. Go on sharpening
using the same angle until the grind reaches halfway through the knife but the grinding must not be
precise, estimation can be made; scandi grinding and chisel grinding is best for one-sided edges.

 Then turn over the knife to file the other edge of the knife until a new sharp edge is created. The
simplest way of determining enough metal has been removed is by sharpening until a burr is raised.
Burr is a feature naturally formed by steel when a single bevel is sharpened until another bevel is met.
It may be very small to see but it can be felt by the hands when it scrapes the thumb. Do this by
stroking away the knife’s dull side towards the sharp side using the edges. Fine sharpening stones
generate smaller purrs.

 If enough metal is not removed in order to create new sharp edges, some dull edge will be left in
place. Dull edges or blades with nicks reflect light from the blade’s edge. A knife with a sharp edge
does not display bright spots when held under bright light. One may be required to get rid of enough
metal from bevel sides in order for the edge to stop reflecting light. Turn the knife again and sharpen
the blunt side in the same fashion as previously stated. Always remove the emerging burr through
making a cut into a fine stone known as a hone.

For More information on How To Sharpen a Knife go to, a wide
selection of knives and sharpeners.

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Related eBooks:

How to Sharpen Your Tactical Knife
Knife Sharpening Experts: Electric Knife Sharpening
Knife Sharpening Experts: Stropping It
Knife Sharpening In The Workshop
Most Demanded Types of Knife or Knives Sharpener

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