Knives Knife Sharpening
Knife Sharpening Tips Diamond Hone Hybrid Knife Sharpener 220 ®
®
Easily apply razor-sharp edges with advanced Hybrid® technology. Combines electric & manual CrissCross® advanced sharpening technology for an extremely sharp, burr-free edge. Featuring two sharpening stages that provide a strong & durable arch-shaped edge. Sharpens straight & serrated edge knives, kitchen & household knives, sports knives & pocket knives. One year limited warranty. 006/0220100
Knife Facts
Knives made of the finest steel will hold an edge longer, but even the best knives dull with use and the initial factory edge only lasts for the first few days or weeks of use. For 99% of the knife’s useful life, its edge performance depends entirely on how it’s resharpened. The replication of the initial factory edge is not particularly relevant, especially since modern day sharpeners can put a better than factory edge on every knife. Keeping your knife sharp is important, besides being easier and more enjoyable to use, sharp knives are safer. Dull cutlery requires excessive force to cut, increasing the risk of knife slippage and injury.
How Knives Dull
Knives get dull because the edge folds, not, as popularly believed, because the edge wears away and gets blunt. To delay dulling, a sharp edge mush have two main characteristics; it must be symmetrical and arch-shaped.
AngleSelect® Diamond Hone® Knife Sharpener 1520
The world’s most versatile sharpener. Create both 15º angles on Asian style knives & 20º angles on European & American style cutlery. Engineered to provide astonishingly sharp edges using precise knife guides that automatically position the knife. 100% diamond abrasives & patented flexible stropping/polishing discs create a ‘gothic arch’ edge recognized for incredible sharpness & durability. 3 year limited warranty. 006/0115201
• S ymmetry: A perfectly straight, symmetrical edge does not tend to lean in one direction or the other and thus does not fold as easily. •A rch-Shape: An edge with more metal behind it resists folding longer than a thin, weak ‘v’ shaped or hollowground edge.
Choosing the Right Sharpener
There are two basic types of sharpeners, those that straighten & condition the edge (traditional sharpening steels) & those that use abrasives to create a new & sharper edge.
Straightening the Edge
Angle Select Diamond Hone® Knife Sharpener 4633
Manual 3-stage sharpener applies a super sharp edge on all knives including straight edge knives, Santoku knives, sports & pocket knives & serrated knives. Restore the traditional 20º edge or a 15º edge for Asian style knives. Using 100% diamond abrasives, precise angle control & an advanced sharpening system, it creates a sharp, double beveled edge that is stronger & more durable. Ergonomic handle to fit all hands, can be used right or left-handed. Slip resistant rubber feet. 006/4633900
EdgeCrafter® Diamond Sharpening Steel 416
The world's most advanced sharpening steel! This oval shaped steel, coated with ultra-fine 100% diamond abrasives, simultaneously lightly hones as it realigns the knife edge for added sharpness. Its oval shape allows for a greater contact area between the knife & the diamond sharpening area. Light & balanced, with textured handle for a comfortable, non-slip grip. Dishwasher safe. Available in three lengths: 8", 10" & 12". 006/4161201
For pricing please visit: hendrixequip.com
The traditional sharpening steel straightens and reconditions the edge versus actually resharpening it. They require skill and effort to use properly. The straightened edge is still weak after "steeling" and can quickly fold again. Eventually, steeling breaks off too much of the edge and the knife must be completely resharpened (creating a fresh new edge).
Creating a New Edge
Chef’sChoice recommends using a multi-stage sharpener, whether electric or manual, with guides (to ensure angle control) and diamond abrasives (which will sharpen any metal alloy and never overheat/detemper the blade). Avoid detempering the blade. Conventional, old-fashioned, single-stage sharpening wheels or grinders remove excess metal and can overheat the edge so that the steel is weakened and folds over quickly again. Never use overly aggressive single-stage sharpeners which grind away excessive metal and detemper the blade. Select sharpeners that use diamond abrasives. Because of their extreme hardness, diamonds remove metal efficiently without heating or damaging the blade edge. To obtain the ultimate edge, use a sharpener that has multiple stages. Proper sharpening requires both shaping the edge with coarser abrasives in the initial stage and polishing closer to the edge with finer abrasives in the final stage. The sharpener angle must be slightly larger in each successive stage. The use of finer abrasives, which remove only microscopic amounts of metal, is very important for resharpening the knife, thereby extending its life.
377