HOW TO SHARPEN A KNIFE

Is very important to have your knife with a nice sharp, is very annoying when a knife is not with a good sharp apart from you can have accidents.
In this video I explain to you how to do it, is not that difficult as it seems so, just give a try and keep yours knifes with a good sharp!


There are different types of sharpeners:

• Crock sticks: There are different types, they are ceramic rod sharpeners, the rods are held in a Vee at a predeterminate angle, and the blade is brought down against them in a slicing motion, you can make deviations manually.

 

• Bench stones: there are different forms such as Oil Stones, Whetstones, Japanese Water Stones, Ceramic, Diamond Stones… with the bench stones you sharpen plain edges and you can fix the edge when is broken or with some “bites”, you will be able to get a full blade length sharpened without running the risk of damaging the knife. Serrated knifes are not advised to be used on bench stones.

 

• Electric: For a quickly sharpen, they are pretty easy to set up and adjust and then the tool makes the work for you. There are quite expensive.

 

• Honing steels: These are not really re-sharpen a knife, they adjust the edge of the blade so that is once again straight as it originally should be. the Diamond or Ceramic honing steels can re-sharpen rather than hone a knife edge.

 

• Pull Through or knifes hones: Sometimes there are two ‘pull though’ sections, one is carbide section which is designed for emergency situations where you need to get an edge back on the knife, the other is usually ceramic which is designed for finishing off the edge so neater and cleaner.

 

• Mug or ceramic plate: you can use them is you really have an emergency; the bottom of a ceramic mug or plate help to adjust the edge of the blade.

 

When you sharpen a knife, you should put your steel at a different angle depends of the knife.

Butcher’s knife, bowie knife
30-35-degree angle

Hunting knifes, razor, sports knifes
25-30-degree angle

Chef knife, boneless knife, smaller knifes
18-24-degree angle.

Fileting knifes, sushi knifes
12-17-degree angle

Razor blades, scalpel, cutter
7-12-degree angle.

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