Knife sharpening
Grinding
Grinding is generally done with some type of sharpening stone. Sharpening stones come in coarse and fine grits and can be described as hard or soft based on whether the grit comes free of the stone with use. Arkansas, USA is a traditional source for honing stones, which are traditionally used with water or honing oil. India is another traditional source for stones. Ceramic hones are also common, especially for fine grit size. Japanese water stones (both artificial and natural) come in very fine grits. Before use, they are soaked in water, then flushed with water occasionally to expose new stone material to the knife blade. The mixture of water and abraded stone and knife material is known as slurry, which can assist with the polishing of the knife edge and help sharpen the blade. Generally, these are more costly than oilstones. Coated hones, which have an abrasive, sometimes diamonds, on a base of plastic or metal, are also available. Sharpening blocks made with corundum are expensive.
Sharpening with diamond stones can be a real time saving step in the sharpening process. Diamond is the hardest naturally occurring substance known to man and as such can be used to sharpen almost any material.
Diamond sharpening stones are an excellent tool for flattening waterstones. Use a very coarse diamond stone and draw crosses on the surface of the waterstone with a pencil in order to determine when you are finished. Rub the diamond stone against the surface of the waterstone under running water until the pencil marks are removed completely.
Clamp-style sharpening tools use a clamp with several holes with pre-defined angles. The stone is mounted on a rod and is pulled through these holes, so that the angle remains consistent. Another system is the crock stick setup, where two sticks are put into a plastic or wooden base to form a V shape. When the knife is pulled up the V, the angle is held so long as the blade is held perpendicular to the base.
Steeling
Steeling helps maintain sharpness. This process realigns the edge, correcting for dulling causes such as a rolled edge. A sharpening steel is a type of hardened cylindrical rod used similarly to honing stones. For example, a butcher steel is a round file with the teeth running the long way, while a packer steel (used in the meat packer’s industry) is a smooth, polished steel rod designed for straightening the turned edge of a knife, and is also useful for burnishing a newly finished edge. Because steels have a small diameter they exert high local pressure, and therefore affect the knife metal when used with very little force. They are intended for mild steel knives that are steeled several times a day, but are not well suited for today’s tougher and harder steels.
Stropping
Stropping a knife is a finishing step. This is often done with a leather strap impregnated with abrasive compounds, but can be done on paper, cardstock, or even cloth in a pinch. It will not cut the edge significantly, but produces a very sharp edge with very little metal loss. It is useful when a knife is still sharp, but has lost that ‘scary sharp’ edge from use.
See also
Sharpening
Grind
Sharpening stone
Razor strop
References
^ “Woodworkers Guide to Sharpening” English, Fox Chapel, Pg 27, 29
^ “Woodworkers Guide to Sharpening” English, Fox Chapel, Pg 27, 29 “”Sharpening” Lie-Nielsen, Taunton Press, Pg 23, 24
External links
Wikimedia Commons has media related to: Knife Sharpener Manufacturers
Sharpening products, manufacturers, and tips
Wikimedia Commons has media related to: SmithsEdge
Smith’s Edge
Categories: Grinding and lapping | KnivesHidden categories: Articles lacking sources from July 2008 | All articles lacking sources
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