Knife Sharpening Know-How
Westside Sharpener Knows the Sharpening Technique Appropriate for Each Knife, Scissors, or Tool
Knives are sharpened by grinding them against a hard rough surface, typically stone. Alternately they are ground against a soft surface with hard particles, like sandpaper. The smaller the angle between the blade and stone, the sharper the knife will be.
Typical knives are sharpened at 15 degrees. Knives that require a tough edge (such as those that chop) sharpen at 20 degrees or more. For an extremely durable edge, like a chisel, blades can be sharpened to 30 degrees. The composition of the stone affects the sharpness of the blade, as does the composition of the blade (some metals take and keep an edge better than others).
Sharpeners Use Honing Stones
Honing stones (whetstones) come in coarse and fine grits and can be described as hard or soft based on whether the grit comes free of the stone with use. Ceramic hones are also common, especially for fine grit size. Japanese water stones (both artificial and natural) come in very fine grits. Before use, they are soaked in water, then flushed with water occasionally to expose new stone material to the knife blade. The mixture of water and abraded stone and knife material is known as slurry, which can assist with the polishing of the knife edge and help sharpen the blade.
A Very Sharp Knife
A very sharp knife has an edge that is too small to see with the eye; it may even be hard to focus in a microscope. The shape near the edge can be highlighted by rotating the knife and watching changes in reflection. Nicks and rolled edges can also be seen.
Contact the Westside Sharpener
Laurence Segal
Telephone:
310- 266-5416
(10 a.m. to 6 p.m. Monday through Saturday)
Email: rhinoknives@msn.com
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