Knives are really helpful tools. You could use them for outdoor activities including camping and hiking; for food preparation; for making artistic masterpieces; and then for combat. A Kershaw chive knife and even Ken Onion knives are examples of knives you can use during these occasions. Keeping these razor sharp, however, is hard specifically if you are doing it by yourself. Using the services of professional sharpeners is great but expensive. If you want to save cash by performing the task yourself, listed below are simple reminders you need to know:
-Know what materials are best for sharpening.
You simply can’t just pick some random rock on the sidewalk and carry it home as your knife sharpener. There are specific rocks you should utilize that could really file your knife right. If you are intending to sharpen your Kershaw chive or your Ken Onion knives, you’ll need an Arkansas stone or sandpaper as sharpening tools. Be sure you handle the knife with a steady hand. If you can’t do it, leave the maintenance to a professional.
-The right angle makes a fine knife!
Select the proper position in sharpening your knife. If you don’t know how to get the best angle, ask the company or a trustworthy knife shop. They’re going to show you what angle is suitable for your knife. If you are not able to consult a knife expert, play it safe and choose an angle of 10 degrees per side. Remember that shallower angles help make sharper edges that don’t last long, while steeper angles tend to be more durable. A 17 degree angle is a safe bet. Kershaw chive and Ken onion knives are somewhat smaller so finding an angle for them isn’t going to be difficult.
-Knife lubrication: Applicable in special cases.
Seek advice from the company before lubricating your knife. Sharpening stones including carborundum may be used for wet or dry sharpening but get destroyed when oiled. Ensure that your sharpening stone is an ‘oil stone’.
Grind your knife halfway through steel. Flip the knife over and continue with the same procedure till you create a new edge.
Important warnings you should heed!
Electrically powered stones and grinding wheels need to be used carefully. Keep in mind that knives dull quickly when utilizing these sharpening tools since the heat produced while grinding could soften the steel.
Use quality knives for cooking! Cheap stainless steel knives don’t have very strong edges and they dull quickly. You may use a steeper sharpening angle for these or maybe just buy a knife with more durable steel.
Remove the right amount of metal to create a new edge. If you can’t do this, you’ll leave dull edges on the knives. Dull blades will reflect light from the very edge of the blade. A well-sharpened knife is not going to show any ‘bright spots’ whenever you hold it up against a bright light.
Dragging your finger across a just sharpened edge to test its sharpness will obviously cut you. A safer and more logical way of testing the sharpness of your blade is by cutting a piece of paper between the two fingers.