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Precise sharpening
Precise sharpening
Frequently Asked Questions
1️⃣ What are the knife sharpening angles?
The factor that has the greatest impact on a knife's sharpening angle is, of course, its intended use. A different edge angle is found in kitchen knives, while another is found in survival knives designed for heavy work. Kitchen knives usually have a derived sharpening angle of 15° to 20°. Folding edc knives 20-25°. Survival and bushcraft knives are factory sharpened to 25-34° per side. Remember, the smaller the sharpening angle (e.g. 15°), the better the blade cuts, but it is more fragile and prone to damage. An edge with a higher angle, e.g. 25°, will stand up to the bar much better, but for cutting a tomato into thin slices it may not work well.
2️⃣ How to sharpen a knife without a sharpener?
If we want to sharpen a knife and we have sharpeners at the moment, we can use a few commonly available things for this purpose. First, a homemade ceramic cup or bowl. After turning the vessel upside down, we sharpen the knife by dragging the blade against the rough base of the cup. While sharpening, of course, we must control the sharpening angle and evenly grind the two sides of the cutting edge. We can also use fine-grained sandpaper for sharpening. It is enough to wind a sheet of sandpaper on the board of the board and use such a surface to improve sharpness. The function of an improvised sharpener can also be performed by a stone staircase or windowsill.
3️⃣ When to sharpen a knife?
If we want our knife to always be sharp, it's a good idea to sharpen it regularly even when it hasn't been used. This simple trick will prevent the blade from becoming excessively dull. Repairing a severely dulled knife, depending on the quality of the steel, can require up to several hours of work. That's why regular sharpening on a fine-grained stone will help us keep the knife in perfect condition.