It is difficult to do anything quickly and efficiently with a bad sharp knife, so it is better not to waste time, patience, and good materials to sharpen the blade reliably. You will need half an hour to 1 hour of free time along with bars with different grain sizes (the last option is long leaves of complex shape).

Sharpening Material Was Available In Squares

Foreign companies make rocks to sharpen knives, putting five-digit numbers on them. Each number 1 mm indicates the number of grains scraped in the material. If this number is small, it is equivalent to coarse grain, but with more than 30,000 sharpening stones, the blade can be polished well.

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In high-speed household products, only abrasive items on the sanding wheels have been identified. Therefore, for initial sharpening, use coarse stones such as granite, marble, or alabaster. The final grinding can be done with a sharpening stone, which is usually dark gray in color and has fine grains. These bars are usually made of natural slate, so they are very smooth.

How to sharpen a knife?

Therefore, you need to start sharpening the blade with a coarse rod so that a bump appears along the entire cutting edge, ie, a thin strip of steel. If you sharpen the blade on both sides, the edge should be flexible on both sides, but not break. Then you need to slowly soften the bars. Exactly when the previous acceleration marks disappear. And to confuse the effects of different sharpening stones, we suggest that you sharpen the blade in different directions.

The Most Common Mistake Is When Sharpening Knives.

In the process of accelerating, do not try to tear the edges, it is done at the last minute. When you go to the bar, grind the cutting edge on both sides so that the blade ends at an angle of 23 to 45 degrees.

To remove burrs, you should take a piece of ceramic or diamond – the softest pattern.

The Best Way To Remove A Burr From A Cutting Edge

Finishing is made of materials such as slate or wood and leather blocks. In addition, the leather should be glued from the inside out, applied with GOI paste, and then it starts to be polished.

No need to fight for the smallest edge angle. If the temperature is below 23 degrees, the blade will fade very quickly and will need to be sharpened again.

Tips for Success

Sharpening angles vary with knife functions. For example, for kitchen knives designed for soft foods or knives for wood, paper, or leather. The bevel angle should be as small as possible.

If you need to cut frozen food or hardwood, the bevel angle should be increased to 35 degrees.

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