The art and science of sharpening is a mystery to many people. Below is a list of the most Frequently Asked Questions specific to knife and shear sharpening.
This is by far the most common question. The answer depends on the use of the tool. Here are some points to consider:
Metals are comprised of different alloys, which effect the longevity of the edge.
Hard metals hold an edge longer while softer metals tend to wear quicker.
The sharper the angle, the quicker it wears down.
Daily use wears the edge out quicker as opposed to occasional use.
Proper storage practices increases the longevity of the edge.
Harsher cutting materials wear edges quicker.
Proper routine maintenance contributes to longevity of the edge.
In general, the recommended frequency for sharpening knives is every 6-12 months (depending on your habits) for household use and every 2 weeks for professional culinary use.
The recommended frequency for sharpening shears is every 2-4 months.
The best knife to purchase is the one that feels best in your hand. When it comes to quality, you pay for what you get. Japanese knives like Global , Shun, and Mac
have made there way to the US market in recent years giving users a totally different outlook on knife design and function. Western knives such as Wusthofs, JA Henckels, and Cutco are still an excellent choice; they also are adding new additions to their product line that are very similar to Japanese knife designs. I personally lean more towards the japanese style knives, but a good solid western knife feels great in my hand. Japanese knives also have harder metals which can give them an extremely sharp (angular) edge making cuts through chicken seem like cutting through melted butter.
Testing for sharpness on knives is easy:
Testing sharpness on hair shears:
That question depends on what type of steel is being used. There are a couple variations of steels such as diamond steels, ceramic steels, and metal steels. Diamond and ceramic steels technically sharpen (remove trace amounts of metal) while metal steels realign the edge making it straight. Then you have coarse, medium, fine, and extra fine grits for the diamond and ceramic steels, and smooth or rigid metal steels. Each grit and grain structure has its place in the maintenance department.
Each variation has its place, but it really boils down to your personal preference. I personally like ceramic honing rods for their characteristics--last forever, quickly brings an edge back to life, and leaves the edge very sharp after use.
Still have questions?
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Christopher@TheSharpeningShop.com We
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