It's true what they say that a knife is only as good as the edge it holds. A sharp edge is a safe edge and it is less likely to slip. It also requires a lot less force to slice through whatever you're cutting.
Don't be deceived, however, because not every knife is the same. Some require a steeper cutting angle while other need a narrow blade so that it'll make fine slices.
Different methods of sharpening a knife will lead to different results and there are also different sharpening tools available for purchase that can often lead to a quick and smooth, polished edge.
Knowing the difference between a sharpened knife and a knife that won't get the job done makes sharpening your blades an easier prospect and it all depends on what the most reliable tools are.
Check out some secrets behind how to get the sharpest blade and improve your existing knives after the break.
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I didn’t even click. Circles. Am I right?
This is worthless click bait. How to sharpen a knife. Duh. You sharpen it. Nothing in this article worth reading except for the pages of ads that slow it down and make it crash your iPad browser.
Hunter Stidham
It looks like he’s sharpening an iPad in the picture
Shoshi Takedka, from Japan, has the scary best edge on any knife I have ever handled,
I am 62 yrs old collect, cooked for 40 of them , like scary sharp
f**k yea
I know man I’ve been trying to sharpen my knives with a damp sliver of cardboard.
I keep a smith’s diamond in every vehicle and bag
It all depends on the grind of the knife. All grinds sharpen at different angles. I prefer the Scandi and flat grinds
A 15 dollar smith diamond is one of my favorites when I am i the woods or on the water. If I am at my house a smith’s tri stone set. I will use nothing else to sharpen my blades
30 dollars will get you a smith’s tri stone set
Smiths stones that I’ve used are crap and are made in China.
When I buy a flat stone I want a stone and not something that is 1/3 sharpening surface and the rest plastic grid !
The bottom of a coffee cup works in a pinch as well.
Ceramic tile, smooth porcelain, bluestone, pea gravel, and nail filers are all great sharpening mediums. You can get all these things either for free or next to nothing.
Screw all that stone nonsense, aint nobody got time for that lol. I’ll use DMT stones every now and then, if I’m away from the shop. However at home I always use my variable speed belt grinder and a proper selection of belts. Granted most of you don’t have a $2,000+ knife making belt grinder so………
What a bullshit article. Wow, maintaining a consistent angle on increasingly less abrasive stones will achieve a sharp knife.
I guess next they will tell us to use the blade instead of the handle when we want to cut something.
If you guys really want to know about sharpening knives joking the FB group edgesnobs
Grab a wicked edge. What a glorious thing it is.
Troy Tyree
I got this!
There is no set degree for a certain type of knife. That comes down to personal preference. An edge should be as thin as possible without the edge rolling or chipping during use. If the edge rolls or chips the edge needs to be slightly thicker for what YOU use the knife for and your skill level of using a knife. Having used knives for many years for various things, I can keep an extremely thin edge on most of my blades without having to worry about chipping or roilling while a less skilled person would likely damage such an edge.
A “sharper” or more highly polished edge will hold an edge better on harder materials and a coarse edge will hold an edge better for slicing soft materials. What matters most in edge holding with regards to sharpening is the thickness of the edge.
But think of this. A thin edge may dull faster but a dulled thin edge will usually cut better than a sharp thick edge because it started out ahead of the thick edge performance-wise anyways.
I got a guy who sharpens for me
You’ll cut your Weiner off like that!
Worked in the grocery business for 21 years and had a few butchers and produce clerks show me various styles and i can make a blade like a surgeons scalpel