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.
How often should I have my knives/shears sharpened?
This is by far the most common question. The answer depends on the use of the tool. Here are some points to consider:
What type of metal is your knife/shear composed of?
Metals are comprised of different alloys, which effect the longevity of the edge.
How hard/soft is the metal?
Hard metals hold an edge longer while softer metals tend to wear quicker.
What angle is the cutting edge sharpened at?
The sharper the angle, the quicker it wears down.
How often do you use your tool?
Daily use wears the edge out quicker as opposed to occasional use.
How do you treat your tool (harshly or delicately)?
Proper storage practices increases the longevity of the edge.
What surface do you cut on (wood, plastic, fine/course hair)?
Harsher cutting materials wear edges quicker.
Do you perform proper maintanence (steeling knives, proper storage, hand cleaning)?
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.
What is the best knife to purchase?
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
global_knives.jpg Shun Pro Series Japanese Style 4.125" Deba Knife
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.
How do I know when my edges are getting dull?
Testing for sharpness on knives is easy:
Slice through a tomato. If the knife effortlessly cuts through the skin, then it's sharp.
Look down at the cutting edge of the blade. If you see light glistening off the edge, this is an indication of dull spots and it may be in need of sharpening.
Cut through paper using a slicing motion. It will either cut clean or snag. This will indicate whether the blade is sharp or not.
Shave arm hair (if you like looking funny)
Testing sharpness on hair shears:
If hair pushes out when closing the blades, then sharpening is needed.
If it takes more effort to cut through hair than normal, then sharpening may be needed.
If slide cutting is pulling hair instead of slicing it, then sharpening is needed.
If hair catches, pulls, or folds between the blades, then sharpening is needed.
If the shears "Chew" through the hair, then sharpening is needed.
Do sharpening steels really sharpen?
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.
Which honing rod is best?
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.
