How to sharpen knives with a sharpener. Sharpening knives: how to make a knife sharp.

A sharp knife is essential and handy tool in the kitchen to prepare any meal. The sharpening skill is an important skill that everyone must own. In addition, for the fair sex, in our time, a lot of devices have been created that help to quickly and correctly make the device sharp without special efforts and waste of precious time.

How to choose the angle of sharpening a knife

Before sharpening knives at home, you need to know the intricacies of this difficult craft. Most important nuance is the angle of the blade in relation to working surface. This parameter is selected depending on the type and hardness of the material, as well as on the basis of what the device is intended for. For example, different tools sharpen correctly under such degrees:

  1. 10-15 - this is how it is supposed to sharpen razor blades and scalpels;
  2. 15-20 - suitable for vegetables, meat or bread;
  3. 20-25 - recommend sharpening cooking tools different orientation;
  4. 25-30 - choose for hunting knives.

What is the best knife sharpener

On the modern market goods offered for purchase big choice sharpening tools. Choosing such a device is not so easy, because even classic grinding stones have a wide range of options. Prices sometimes reach several tens of dollars. Among other popular devices are musats, electronic, mechanical sharpeners, special stones, machine tools. Blade processing with each of these tools has its own distinctive features. It is important to know in advance how to properly sharpen knives with one tool or another at home.

How to sharpen a knife correctly

Before you start processing knives, you should know one thing important rule You don't need to skimp on tools. You can be sure that a quality stone at an average price will make the blade as sharp as possible. Low-level devices not only will not give required level witticisms, but they can also spoil your favorite kitchen item. Take a closer look at the different tools for sharpening blades. Knowing how to properly sharpen knives is useful to everyone.

How to sharpen a knife with musat

One of the most popular processing tools is musat (steel). He is a frequent guest of both home kitchens and restaurant ones. Musat is needed mainly for straightening knife blades, which are often used in cooking. It is very important that a few correct actions with steel become a habit. It is necessary to edit the blades with musat before the direct use of the device and immediately after its use.

A file-like device is held with one hand, and the blade is held by pulling the blade from the tip to the handle with the same movement along the steel (similar to planing). It is necessary to sharpen on each side of the cutting object 4-5 times, but no more. It is necessary to edit the blades on the musat at a 20-25 degree slope without much pressure and effort. Experts advise during the operation to keep the steel strictly vertical, resting one end on a hard surface, such as a table.


How to sharpen a knife with a whetstone

The most popular tool for processing blades is whetstones, which are both artificial and natural. With this tool, you can sharpen your favorite knife quickly and efficiently. Often found in hardware stores and a very inexpensive item - stones in the form of a boat. They differ only in grain size. For example, stones with a large abrasive surface are used for correct alignment cutting edge shape. Medium-grained will go to restore the blade, and fine-grained - to fine-tune the sharpness.

It is advisable to buy a set of stones of different abrasives in order to process the required items immediately different ways. How to sharpen a kitchen knife with a whetstone:

  1. Wash the blade in cold water(cool steel lends itself better to sharpening).
  2. It is required to place the blade above the stone at an angle of 30 degrees.
  3. Drive the blade in the direction from the handle to the point.
  4. Sharpen each side of the edge evenly, making 30-50 strokes.
  5. At the end of the process, work the blade in the same way on a fine-grained stone (10-15 strokes).
  6. As an alternative, for finishing, you can use a special leather belt, previously lubricated with abrasive paste.
  7. You can use sharp objects.


How to sharpen a knife with a bar

professional tools bars are considered to sharpen knives. They are made from various materials, the best of which experts consider a stone coated with diamond dusting. This type of grinder will process essential tool the fastest. The principle of the correct processing of the blades is no different from the identical process with stones with a standard abrasive. In addition, you can choose products with electrocorundum or silicon carbide coating.

How to sharpen knives on a grinder

One of the fastest and effective methods sharpening knives correctly - using a special circular machine with abrasive discs (from emery). Unfortunately, such machines are not often found at home. They are bulky and require certain skills to use. Often such devices are found in factories producing cutting tools. Blades sharpened by machine tools heat up to very high temperatures, so you should know an important rule - the number of revolutions of the device should be minimal.

The correct sharpening of knives is as follows: the blade must be pressed against the circle (cup, plate, straight profile) evenly, and the movements must be smooth. Sharpening angle - 25-30 degrees. The lower this indicator, the blade will be thinner and more fragile. It will take a lot of time for the operation, in addition, there is the possibility of quickly damaging the tip. It is undesirable for beginners and inexperienced people to start such a procedure at home.


How to sharpen knives on an electric sharpener

Electric sharpeners are gaining great popularity in the market of goods. They are easy to use and the surface becomes sharp in minutes. An obvious plus of such devices is that they themselves choose the angle of sharpening and are suitable for all types of blades - scissors, screwdrivers, etc. Many do not know how to sharpen a ceramic knife correctly. Devices made of this material are extremely fragile, and one awkward movement on a bar or musat can easily damage the blade. In this case, electric sharpeners do their job well.

Sharpening ceramic knives at home is very simple. You just need to set the mode, bring the blade to a special hole in the device, smoothly place it there, press it lightly. The electric sharpener with diamond discs will perform all other actions by itself. The mechanism can work even with the most blunt blades, which is why experts recommend it for purchase. If earlier only well-known restaurants could afford such a tool, now it is available to everyone.

Prices for sharpening tools for knives

All accessories for sharpening knives can be purchased in the salons household appliances, departments of kitchen utensils or buy in an online store. The latter method is good because it is easy to choose the necessary device without getting up from your favorite sofa. You can immediately appreciate the thing in the photo. The price range is very large, and the range is replenished every day. The highest quality - Japanese, German and domestic options.

approximate cost different sharpening tools, depending on the quality and manufacturer, to make it easier to order in the online store desired model without overpaying:

  1. Standard stones for sharpening - from 80 to 200 rubles.
  2. Diamond bars - from 450 to 10,000 rubles.
  3. Musat - from 500 to 3000 rubles.
  4. Grinding machines - from 2000 to 20000 rubles.
  5. Electric sharpeners - from 700 to 10,000 rubles.


Video: how to sharpen a knife at home

Not everyone knows how to sharpen knives on different instruments at home. These skills will be useful to any person, regardless of his love or intolerance to homework. If you know the technology, then the sharpening process becomes easy and relaxed. In the videos below, experienced professionals will tell you how to properly sharpen knives at home and bring them to razor sharpness. Find out which tool and at what price it is better to choose, at what angle it is better to process the blades and what technology is desirable to use.

How to sharpen a ceramic knife at home

Sharpening kitchen knives

How to sharpen a knife to razor sharpness

How to sharpen a meat grinder knife

How to sharpen a hunting knife

    • The use of musat
    • Using sharpening tools

Many of us have noticed that someone in the house has kitchen knives that are always very sharp and cut well, while others do not. This does not mean that people like to use blunt cutters, they sharpen them, but the sharpness does not last long. In fact, right - this is a rather rare skill.

Many different cutters are used to cook food. They differ in size, shape, purpose (for vegetables, canning, meat or fish). Blades are made from carbon, powder and chrome of stainless steel; ceramics; titanium. There are knives that don't need to be sharpened. Everyone wants to have these in the kitchen, but they also have their drawbacks. These include:

  • cutters with a blade in the form of teeth - not suitable for all products;
  • steel blades with a magnetic coating - when sharpening it will be damaged;
  • ceramic - cut perfectly, but they are easy to break.

It is not necessary to sharpen only the last type of cutters, and the first two simply cannot be sharpened.

Kitchen knives at home are sharpened with a bar, ordinary sandpaper, musatov, special grinding devices.

Even if you use the same tool, knives can be sharpened differently depending on their purpose. With prolonged use, the blade becomes rough and can no longer cut food evenly and quickly, and when sharpened, these roughnesses are erased, the tool becomes even again.

To find out if the cutters in your kitchen need sharpening, try cutting hair or a piece of paper by weight, chop an onion or a tomato. If the blade is blunt, then it will not damage the hair and paper, and will crush the peel of vegetables.

How to sharpen a knife with a bar or sandpaper

Almost every kitchen has a whetstone. And most people think they know how to use it. What can be difficult? They took a cutter and three sharpeners. But after such sharpening, it still cuts badly and dulls very quickly. This is due to misuse tools.

You need to take a bar or piece of sandpaper, wet it with water or sunflower oil and put on a table or other flat surface (chest of drawers, windowsill). Under the whetstone, they usually put some kind of dense bedding so that it does not damage the furniture and it is more convenient to sharpen. The cutter must be taken so that one hand is on the handle and the other is on the blade. Then we tilt it at an angle of at least 20 and no more than 60 ° (determine by eye). If you have a protractor, then use it. How larger size angle, the sharper the knife. The blade for fruit is sharpened at an angle of 20 °, and for fish - 40 °.

The knife must be driven with the cutting side away from you, tilting it to the lower right edge of the bar or sandpaper.

Don't drive too fast, you could hurt yourself. These steps must be repeated for at least 7 minutes. Then we turn the cutter with the cutting side towards us and again run it along the sharpener for at least 7 minutes, but already towards ourselves. If the bar or paper gets dirty, wash off the steel dust with water. If the blade is hard to sharpen, you can wet it too.

After sharpening, carefully look at the knife. If there is damage or roughness on the cutting side, then the sharpening process must be repeated until it becomes even. This usually happens with cutters that were previously incorrectly sharpened, used for other purposes, with old items.

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The use of musat

They are found in every modern set of cutters, they look like a small pointed pin with a handle. They are made of ordinary steel or diamond-coated, ceramic. With their help, knives are not sharpened, but ruled. Dressing - aligning the knife blade, it needs to be done much more often than sharpening. The chefs sharpen the blades several times a day. At home in the kitchen, this is done much less frequently, as needed.

When sharpening a knife with musat, the cutting edge grinds much less than when using a bar. When using it, you do not need to press hard on the cutter, you can damage the blade. Many rub the rule and the knife against each other, but editing does not work like that. To do this, you need to lay a dry rag on the table, put the rule on it at an angle of 70-80 ° with the tip down.

Then we take the cutter in our hand, lean it at an inclination of 15-20 ° to the musat and lead it away from us to the rag. At the same time, it is impossible for the knife to stop on it, do not bring it to the very bottom. The blade is driven in a semicircle, as when sharpening on a bar, starting from the handle and ending with the edge of the knife. The action must be repeated several times. Then the same operation must be done on the other side of the blade, while the musat must be deflected in the opposite direction. Then we turn the knife over with the cutting part towards us and we correct it from both sides.

Attention! If the cutter is very dull, then the rule may not be able to do the job. It is better to immediately take a bar or special sharpeners for kitchen knives. But it is best not to bring the cutting kitchen utensils to such a sorry state.

So the first flint knife was sharpened. Or maybe not, but for some reason, some women still try to sharpen knives, driving one blunt knife over another.

Ever since iron was discovered, knives have been made of metal and whetstones have been used to sharpen them. They are still in use today. Quite recently, 50-100 years ago, strange people walked around the yards with an ingenious whatnot behind their backs and shouted in loud voices: "I sharpen knives, scissors, I rule the blades!" At this signal, housewives ran out of houses and apartments, carrying with them a bouquet of blunt knives. Now these strange people have disappeared somewhere, you can’t even meet them on the market, and therefore you have to do the sharpening of knives yourself. You can do this in different ways:

Electric sharpeners

Progress is inexorably moving forward and electricity is increasingly being introduced into our lives. electrical appliances and tools designed to facilitate the existence of man, invented great amount, there are even electric knives, but in this case we are interested in devices for electric sharpening of ordinary steel knives, but even such devices are incredibly numerous. AT household usually one of the following is used:

1. Desktop grinder

No matter how they are called - grinding machines, grindstone, editing-grindstone, grinding machine, grinding machine etc. Grinding machines are mainly used for sharpening different kind building tools, but for ordinary kitchen knives, such machines are quite suitable. It is necessary to work on such a machine in compliance with all safety measures.

2. Joiner's machine

The device of some carpentry machines allows you to change the saw blade to a grinding wheel. However, no protective covers and screens are provided for such machines, and therefore it is necessary to sharpen knives on such machines with the utmost care, always wearing safety glasses.

3. Bulgarian

(angular Grinder). Initially, this power tool for sharpening knives was not intended in any way, however, sharpen it for grinding wheel a grinder knife is quite possible, but again, all safety measures must be observed when working with a grinder.

4. Belt electrogrinding

This power tool is mainly used not for sharpening knives, but for finishing after sharpening on a machine or grinder.

The disadvantage of the above methods is that these tools are construction tools, take up a lot of space, and therefore it makes no sense to buy them specifically for sharpening knives. And if any of the above is already on the farm, then no one forbids using it. For example, in the country, you have to sharpen knives, choppers, scythes, scissors and a grinder and belt electrogrinding.

5. Electric sharpener for kitchen knives

There are more and more such sharpeners in recent years. They are made specifically for sharpening kitchen knives, have a relatively small size and sharpening knives on such sharpeners is the safest. There are a lot of models of electric sharpeners for kitchen knives, from simple and cheap ones at the price of $10-15 (A), to semi-professional ones, at the price of $100-150 (B), which allow sharpening in several stages. Electric sharpeners for kitchen knives look something like this:

Photo 1. Electric sharpeners for kitchen knives, scissors

To sharpen a knife with such an electric sharpener, you need to insert the knife with the cutting part into the corresponding slot and draw the knife back and forth several times.

Manually

Despite the fact that man has long conquered the most high mountains and most deep depressions, has been flying into space for many years, manual knife sharpening, which involves long and necessary grinding of the cutting part of the knife, is still in force. For sharpening knives are used:

1. Whetstone(bar)

There are a great variety of such stones, they are parallelepiped in shape or in the form of an elongated oval. Rectangular bars can be two-layer, i.e. consists of two stones of different grain sizes. However, the grindstone can be of any shape. Previously, when it was possible to buy a grindstone without any problems except in a dream, fragments of grinding wheels from factories and factories were used to sharpen knives. Moreover, there were so many of these fragments that it can be assumed that people deliberately broke grinding wheels to be able to sharpen knives at home, although I may be wrong.

Be that as it may, the basic principles of sharpening knives on a grindstone have not changed much over the past few thousand years. The main thing you need to know when sharpening knives:

1. As a rule, knives have one of the following forms cross section:

Picture 1. Basic cross-sectional shapes of a knife.

Form (A) is the easiest to manufacture and the most reliable in terms of strength, as it provides almost the same rigidity and flexibility of the knife along almost the entire length of the blade. However, it takes the longest time to sharpen knives of this shape, since the length cutting edges, indicated in Figure 1 by the red line, such knives have a maximum. Recently, knives with a cross-sectional shape (B) and (C) are becoming more common. Knives with this shape are sharpened faster. The angle formed by the cutting edges is usually in the range of 20-30 degrees. With a decrease in the angle, the length of the cutting edges increases, with a decrease in the angle, the cutting qualities of the knife deteriorate.

2. When we want to cut something, we press the cutting edge of the knife, formed by the cutting edges, onto the object being cut. At the same time than less area cutting edge, the less force must be applied to perform the same action. In other words, cutting, for example, carrots or potatoes, is much easier. sharp knife than blunt, and the blunter the knife, the more effort you need to make for this.

3. If people cut only vegetables and fruits and only on special boards, then the knives would remain sharp for a very long time after sharpening. However, the knives used for cutting meat with bones become dull on these very bones very quickly and they often have to be sharpened, in a good way, after each major cutting of meat. When the knife becomes dull, the cutting edges do not form the letter " V", but rather the letter " U". Therefore, the process of sharpening comes down to returning the edges to the shape of the letter " V".

4. When we run a knife on a whetstone or a whetstone on a knife, some of the metal is rubbed off or scraped off by the grains of the whetstone, leaving characteristic scratches. The coarser the grain, the more metal can be scraped off at a time, but the deeper the scratches will be and the rougher the cutting edge will be. Therefore, stones of different grain sizes are often used to sharpen knives. Grinding stones with larger grains are used for primary sharpening - editing. Grinding stones with finer grains are used for finishing sharpening - finishing.

5. When sharpening, the knife blade must be held at an angle of 10-15 degrees to the bar, while the direction of movement is chosen as follows:


Figure 2. The direction of sharpening knives.

In this case, as a rule, after each movement, the knife blade turns 150-160 degrees and, accordingly, the blade is moved in the opposite direction. In this way, both edges are sharpened, and if the knife was not very dull, then sharpening it will take no more than 1 minute (the time for washing the knife after sharpening or wiping with a clean rag is not included here).

Note: below, in the comments, a certain expert, who had read smart forums, tried to explain for a long time that I had a lot of errors in the description and that in general it would not work well to sharpen a knife in this way. I tried to explain for a long time that for ordinary purposes such sharpening of a knife is quite enough. And then even tried to display it on video. It didn't work out very well for a number of reasons. Particularly because I'm a shitty director. Perhaps in time I will make a new video, but for now, if you want, you can watch this video. True, the only thing that is visible in it is that it takes no more than 20 seconds to edit the knife. So this video is nothing more than an answer to the question of doubting experts.

2. Sanding paper or paper

By and large, sharpening a very blunt knife on sandpaper or sandpaper will not work, or rather, there is hardly enough patience, this method is more used for finishing already sharpened knives. For example, after sharpening a knife grinder or on a large grindstone.

3. Sharpening sets

Since it is not easy to maintain the angle of inclination when working with a conventional grindstone, for lovers of simplicity and accuracy, special sharpening kits are sold, such as Lansky or Spydeco, which allow you to sharpen knives at a given angle. The Lansky set is especially good in this regard. Sharpening a knife using the Lansky tool looks something like this:

Figure 3. Knife sharpening on Lansky's tool.

1 - Clamp for clamping the knife blade.

2 - Clamp screw.

3 - Holes for the guide, allowing you to sharpen the blade at a certain angle.

4 - Guide.

5 - Handle.

6 - Whetstone attached to the handle. Usually the set includes several bars of different grain sizes.

7 - Stand with a handle and holes for attaching to the base.

Such sets are not cheap: from 50 to 100$. The set may include, among other things, paper instructions and even DVDs.

3b. Special file

By special file I mean not the usual metal files sold in construction stores, but parallel-cut cylindrical files included in some knife sets. Usually, a stand is included in the set of such knives, and the stand has a special compartment for a file. While the knives are relatively new and relatively sharp, the use of such a file still gives some result, but in cheap sets of knives, the file becomes blunt over time as well as knives. This also includes ordinary metal files and needle files. To be honest, it is theoretically possible to sharpen a knife with a file or a needle file, but I have never tried it myself - there were always enough other improvised means.

4. Sharpeners with whetstone

Recently, more and more mechanical knife sharpeners have been produced that resemble electric ones in appearance: the same slots for inserting a knife blade, a handle for easy sharpening. The main difference is that the grindstones do not spin, which means that you will have to drive over the stone yourself.

5. Sharpeners with cutters

Now appeared relatively the new kind knife sharpener. Outwardly, they may resemble sharpeners with a whetstone, only 2 metal cutters are used instead of a whetstone. When you sharpen knives on such a sharpener, the cutters remove chips from the cutting edges. Thus, the process of sharpening knives is accelerated as much as possible, it is enough to pull the knife through the cutters once or twice with force. Main disadvantage such sharpeners is that with frequent sharpening, the knife blade melts literally before our eyes and the knife lasts for 3-5 years no more, then you have to buy a new one.

6. Any stone

including cement. If you don’t have any of the above at hand, but you still need to sharpen the knife a little, then you can crawl with a knife on any stone that comes to hand. Once upon a time, I had to sharpen knives in this way.

But no matter how the knife is sharpened, it is necessary to remember the main rule: the knife blade must be absolutely clean before sharpening, in the sense that there should be no fat on the blade. Fat is a natural lubrication, and since in the vast majority of cases, friction is used when sharpening knives, lubrication is useless here.

And yet, progress does not stand still, now households are increasingly using Ceramic knives instead of steel (now stone displaces metal). Over time, ceramic knives also become dull and need to be

It is very important to choose the right hunting knife. It is necessary to take into account many factors: length, width, shape, material of the handle and blade, sharpening angle. Much depends on the purpose of the knife.

Types of hunting knives

With all the variety of characteristics of the proposed hunting knives, they can be divided into two groups:

  1. General use, which is used to finish off prey. Their blades are even, the handle is necessarily equipped with a limiter.
  2. Special purpose (skinning, cutting meat from a bone, butchering an animal or bird carcass).

They are also divided according to the type of blades and sharpening of the upper edge. It is straight and rounded. Hunting knives are especially original in their execution. handmade.

Choosing a hunting knife

Currently, a large selection of hunting knives from manufacturers from different countries is offered. Russian manufacturers also do not concede on quality and a variety of offered copies. Their design is quite simple: a handle and a blade. The blade has a cutting part, which is called the blade and is subject to periodic sharpening. To comply with safety regulations and ensure safety, a case made of durable and soft material (usually made of thick genuine leather with a wooden or plastic insert) is also very important. It must have a safety strap to prevent the weapon from falling out of its scabbard.


When choosing a hunting knife, you must be guided by the main characteristics:

  1. The shape of the knife should correspond to the purpose of its use (the blade can be straight or curved).
  2. Sharpening hunting knives depends on their purpose.
  3. The handle should be comfortable when cutting the carcass. It can be located as a continuation of the blade, and at an angle to it. They make it from various materials: wood, metal, birch bark, ceramics, plastic. To prevent slipping out of the hands, it must have a limiter.
  4. Method of attaching the handle to the blade. A handle attached with a nut is much stronger than with glue.
  5. Blade material for hunting knives The hardness of steel depends on the carbon content. The most valuable brands are Damascus and damask. For hunting knives, 50 to 60 HRC (Rockwell) is considered optimal. The steel must be anti-corrosive.
  6. Blade length and width. Optimal length considered 12-13, width-3-3.5 cm.

Ways to sharpen knives

Despite the hardness of the steel from which the knife is made, after a certain time its sharpness decreases. Therefore, it is necessary to periodically restore this function. Hunting knives can be sharpened different ways with help:

  • whetstone;
  • musata;
  • a set of tools;
  • special pocket sharpeners;
  • grinding machine (mechanical, electric);

At the same time, it should be remembered: what less angle sharpening a hunting knife, the more delicate work it is intended for. For hunting knives, it is 15-30 degrees. For example, for cutting and boning work - 30, universal - 20, when skinning and separating meat from bone - 15 degrees.

As a rule, they are used at manufacturing plants and in special points for sharpening tools. But very often, hunters do it on their own, using the other devices listed above for sharpening hunting and fishing knives.


Sharpening a knife with a bar (stone)

Consider how to properly sharpen a hunting knife with a bar at home. When sharpening a knife in this way, it is necessary to choose a flat wide bar with a length of at least 25 cm with a non-rough structure. In this case, you must follow the sequence of actions:

  1. The bar must be fixed on a flat and fixed surface.
  2. Lubricate with oil (vegetable, technical) or soapy water so that the metal chips do not stick to the bar, wait a few minutes.
  3. With smooth movements, start sharpening with a moistened bar, pulling a knife under pressure along it along the entire length of the blade. We perform this action on both sides in turn. In this case, it is necessary to observe the initial sharpening angle of the hunting knife.
  4. The process must be repeated several times until a new edge appears on top of the old edge on both sides.
  5. Then the bar is changed to a fine-grained stone and polished without pressure, with light sliding movements.


For more convenient fixing of the grindstone, you can make a frame in the form right angle and fix the bar in it in an inclined position. You can use a special device for fixing emery with an adjustable slope.

To control the quality of sharpening hunting knives, you can try cutting a newspaper sheet into vertical position in one motion. The sharpening angle can be checked by in a simple way with ordinary scissors. It is necessary to take them in hand, insert the blade between them, gradually squeezing the blade of the knife. At the same time, for better visibility, direct them to a bright light (lamp) to make sure that the compression is tight. Then carefully remove the blade and measure the angle between the blades of the scissors with a protractor.

Sharpening a knife with musat

Musat is a file with a round or cut off on both sides section, which has a handle. For its manufacture, very hard steel or diamond-coated ceramics are used. Musat is usually only corrected by not too dull blades. In this case, the cutting edge is not damaged even with repeated use. If the knife has completely lost its cutting properties, then you cannot sharpen it in this way.


The process is carried out as follows:

  • one hand holds the musat in a vertical position (on a non-slip surface);
  • in the other hand we take the blade at an angle of 15-20 degrees, stretch it from top to bottom (away from ourselves and towards ourselves) along the entire length of the blade (first from one side, then from the other side). Such repetitions must be done from 4 to 6. When using ceramic or diamond musat, one time is enough.

Sharpening a knife with special kits and pocket sharpeners

The knife sharpening kit includes several stones with multi-colored handles, special guides and oil. The sharpening technology with these devices is simple and does not require special skills. Each compartment has its own fixing angle. The color of the handles distinguishes the graininess of whetstones. When using this method, the sharpening of the blade is perfect.


Pocket sharpeners available from specialized stores are small stones various shapes(round, square, oval) that fit in the palm of your hand. Typically, they are made from quality materials. They are located in special recesses made in a plastic case at a certain angle. Such sharpeners are convenient to take with you for hunting or fishing, as they are compact and easy to use.

The dependence of the sharpening method on the steel grade

Not all sharpening methods are equally suitable for different grades of steel. So, for example, very popular Damascus steel knives cannot be sharpened on electric machines, as it has a heterogeneous structure. It consists of alternating soft and hard layers, so the blade must be sharpened with extreme care, otherwise the edge of the blade will become ribbed and will crumble in the future. Knives made of such steel should be sharpened by hand, gradually changing the grain size of the stones in the direction of decreasing.

Damascus steel is characterized by increased hardness. Knives from it must be sharpened long time. In this case, electrical and mechanical machines are often used. It is necessary to start with coarse-grained stones moistened with water, gradually approaching fine-grained ones.

It should be noted that with the automated method of sharpening, it is not possible to achieve sharpness and accuracy, which is ensured by manual work. The main advantage is the speed of this process.

Handmade hunting knives require a special approach when sharpening the blade, as they can be made from non-standard steel grades. Therefore, it is recommended to sharpen them by hand.

We conclude: the correct sharpening of hunting knives is a very important process for maintaining appearance and durability. This hunting prop should be used only for its intended purpose and should not be forgotten to be kept clean, periodically lubricated with oil (both blades and wooden handles) to prevent loss of luster and drying out.

A normal man must be able to cook meat, and also, he must keep the knives perfectly sharpened in the house. Yes, and the knives themselves should not be from any kind of garbage metal :)

Are you good at sharpening knives? To sharpen so that they can cut hair or shave without pressure? If in your house from "grinding accessories" there is only a hundred-ruble musat or a rough, cheap abrasive "stick" from a hypermarket, then the words "correct sharpening" are definitely not about you. Did you know that good whetstones are more expensive than other expensive Japanese knives, and for correct sharpening Do you need to change several of these, using stones of different abrasiveness?

On many sites, and especially on the pages of online stores or knife catalogs, you can find a description of the sharpening process. But, as usual, there is a lot of PR because of which it is not always clear whether this is an advertising article or really valuable advice. That's why I put together some interesting links and an impressive video series.

Heating the paste (shown in the video), the author begins to polish the cutting edge, making 100 movements. Since the burr does not occur during polishing, the author polishes the blade "with a margin", noting that "the main thing at this stage is not to round cutting edge He further writes:

This is what everyone actually does at this stage, hence all the talk about the "soapy" cut of polished blades. In fact, almost all RK are rounded off and this makes it dumber, hence the "soapy" cut. It is necessary, firstly, not to press, and secondly, to hold the blade so that the very edge of the RK barely touches the surface of the skin. Here it is better to be patient and take your time, it will still be polished over time and you don’t need to use force - you should meddle and everything will be fine.

Just be careful, there are so many PR articles on this site that the brain can't stand it :)

Another interesting article on the Ukrainian site kombat.com.ua. Talks about steel, bars, methods, etc. Did you know that:

... there are no universal knives. Therefore, the sharpening angle of each knife depends on the purpose of the latter. If a kitchen knife are going to cut cheese, bread, sausage, and the workers have enough soft materials(leather, paper, linden wood), the sharpening angles of such knives are minimal. If the knife is supposed to cut meat, frozen fish, or the knife is designed for carving oak, then the sharpening angles here will be larger (30 - 45 °). It is difficult to provide one or another angle of sharpening the blade of a knife or other tool without the appropriate skill ...
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