Sharpen knives

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Sharpen knives

sharpening tools and whetstone

Also a good knife will lose its sarpness. To resharpen a knife is easy when you have the right tools and can handle it. A sharp knife is better than a blunt, because less pressure is needed when cutting. The knife cuts better, does not slip off and the hand is not tired so fast. Basically you can say that a grinding tool should fit in size to the knife dimensions. It's hard to sharpen a large kitchen knife on a small whetstone. A pocket knife has often be sharpened on the road and a small sharpening tool is sufficient and easier to transport.

Stainless knife are sharpened at an angle of 15 ° to 20 ° per side. Carbon steel or microcrystalline steels (as Niolox) can be sharpened with 10 ° to 15 ° per side. The grit 1000 is intended for very blunt knives to restore the cutting edge. Thereafter, the grinding marks with grit 3000-4000 are eliminated. At the end a whetstone from grain 8 000 or a special leather with compound is used to polish the cutting edge. Only here you can reach the desired razor sharpness. If the knife is harder than 55 HRC Rockwell, cheap grindstones often are no longer sufficient. The quality of the abrasive particles then transmits hardly material and the blades stays blunt.