Knife Sharpening Tips and Tricks
Knife sharpening involves three operations, grinding, polishing and honing. Abraded knife is a tough but must have a clear and centered sharpening line with no sharpening deep ruts. This knife is purchased in a store and is usually very superficial and mechanically edgy but it can be, so to speak, sharp. Warm grinding removes traces of forging and machining. Modern blades are often forged in a cliche to ensure that they are identical by factory standards, but usually, this is not a way of making in direct proportion to quality so it’s very difficult to find the best knife sharpener. Forged in the traditional manner, the steel structure of the blade is densely packed with good mechanical properties but on the cool edge it results in a large number of lumps, bumps and longitudinal cases. Blacksmiths resort to warm grinding with a broad file to align the surface. Grinders’ term for this action is straight grinding. The micro-structure of the cutting surfaces – the edge, under a microscope looks like a saw with very high and rough teeth of unequal size and shape. Characteristic of this blade is that it is easily made blunt in contact with had a harder material. Because of the high sensitivity of these micro teeth on the side of the shear, blade is sharpened and needs to be fine-polished.
Checking the sharpness with your fingertip, roughly sharpened blade catches the skin, and thus creates a false sense of sharpness. A characteristic of the cut in this case is a rough and torn cutting furrow in micro-structure.
Checking the sharpness with your fingertip, roughly sharpened blade catches the skin, and thus creates a false sense of sharpness. A characteristic of the cut in this case is a rough and torn cutting furrow in micro-structure.