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The Knife Grinder by Massimiliano Soldani (c.1700), Albertinum, Dresden 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.
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°.
Grind. A blade 's grind is its cross-sectional shape in a plane normal to the edge. Grind differs from blade profile, which is the blade's cross-sectional shape in the plane containing the blade's edge and the centre contour of the blade's back (meaning the shape of the blade when viewed from the side, i.e. clip point, spear point, etc.).
A variety of blade materials can be used to make the blade of a knife or other simple edged hand tool or weapon, such as a sickle, hatchet, or sword. The most common blade materials are carbon steel, stainless steel, tool steel, and alloy steel. Less common materials in blades include cobalt and titanium alloys, ceramic, obsidian, and plastic .
Honing steel. 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 dulled blade edges. They are flat, oval, or round in cross-section and up to 30 centimetres (1 ft) long.
Wüsthof offers a variety of products for honing and sharpening knives. The product range comprises honing steels in various lengths with handle designs to match some of the knife series, steel sharpeners coated with industrial diamonds, sharpeners with a ceramic shaft, whetstones and ceramic knife-sharpeners with pre-set angles. [41]
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