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  2. Tumbler knife sharpener review, after weeks of testing - AOL

    www.aol.com/news/tumbler-knife-sharpener-review...

    Onions are one of the several foods I cut using my freshly sharpened knife. After testing, I found that the Tumbler seems less effective on older knives, and is better suited to keep sharp knives ...

  3. Knife sharpening - Wikipedia

    en.wikipedia.org/wiki/Knife_sharpening

    A railway camp cook sharpens a knife blade on a stone wheel, 1927. Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, [1] or a flexible surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and ...

  4. Sharpening - Wikipedia

    en.wikipedia.org/wiki/Sharpening

    Sharpening tools. Very sharp knives sharpen at about 10 d.p.s (degrees per side) (which implies that the knife's edge has an included angle of 20-degrees). Generally speaking, razors, paring knives, and fillet knives should be the sharpest knives at an angle of 12° – 18°.

  5. Sharpening stone - Wikipedia

    en.wikipedia.org/wiki/Sharpening_stone

    Sharpening stones, or whetstones, are used to sharpen the edges of steel tools such as knives through grinding and honing. Such stones come in a wide range of shapes, sizes, and material compositions. They may be flat, for working flat edges, or shaped for more complex edges, such as those associated with some wood carving or woodturning tools.

  6. Honing steel - Wikipedia

    en.wikipedia.org/wiki/Honing_steel

    A honing steel on a cutting board Common steel for use in households SEM images of the cross-section of a blade before (dull) and after (sharp) honing with a smooth rod [1]. A honing steel, sometimes referred to as a sharpening steel, whet steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel, is a rod of steel, ceramic or diamond-coated steel used to restore keenness to ...

  7. Microtome - Wikipedia

    en.wikipedia.org/wiki/Microtome

    The optimal angle depends upon the knife geometry, the cut speed and many other parameters. If the angle is adjusted to zero, the knife cut can often become erratic, and a new location of the knife must be used to smooth this out. If the angle is too large, the sample can crumple and the knife can induce periodic thickness variations in the cut.

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