Sunday, July 10, 2016

How To Sharpen A Knife Both For Maintenance And For Regular Use

Often sharping a knife is perceived as one of the care task that is most difficult; and it usually is.

Good Quality Sharpener
How to sharpen a pocket knife takes work - you need to have a very high quality sharpener as a rough stock removal (diamond abrasive is preferred) and a finishing surface like ceramic or hard stone or abrasive. The ceramic and diamond material will cut away the steel on the blades cutting surface easily as these materials are extremely harder than steel. A stone that is hard stone will also perform this task, but all are harder than steel.
Use The Steel in you Cutlery Set
Most of the time, merely using a kitchen sharpening tool from your cutlery set will be enough. Just remember to always keep your knife sharp—as a blade that is dull often is more dangerous than one that is maintained properly.
Good Sharpeners on the Market

There are so many good sharpeners currently on the market. The major point in keeping the knife sharp is what sharpening device used to remove the blade material needs to keep an angle that is even for you so your work from stoke to stoke to correct the angle of pressure lets you put enough force on the cutting surface of the blade.
Another factor in sharpening is the device type that you use to remove material from the blade must be kept at an angle that is uniform for you and not allow your work from stroke to stroke to alter the angle of the pressure you allow on the cutting surface of the blade. If this angle connection is changing from stroke to stroke, you will end up with a rounded edge that will feel sharp for a short period of time and then turn quickly dull.
When using a knife to sharpen, the edge will in the long run become dull. The edge will turn either to the left or right side depending on how you hold your knife when cutting.
How to Sharpen a Knife
When using a knife after a time the edge finally becomes dull. The edge will turn either to the left or right side depending on how you hold the knife when using it. Quality blade knives with molybdenum/ high carbon/vanadium alloy have bounciness and can easily be re-aligned by steel for sharping.
Do not ever use steel that is diamond-coated or a pull-through manual or electric sharpening method for preserving the edge. These devices will destroy an edge that is perfect. They can be used for sharpening, but not for the sharpening that is done for maintenance.
Place the knife blade against the tip of the sharpening steel at an angle of approximately 20 degrees. Pull down on the knife and then across the steel, in a sort of a slight arc. Replicate this action on the other side of the steel to sharpen the other side of the blade. Then repeat these steps 2 and 3 or five to ten times, interchanging the left and right side of the blade.
It is very important to maintain the angle of 20 degrees and to run the full length of the cutting edge along the steel from the hilt to the tip of the knife. Speed of movement plays no part in this process.

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