What should be the angle of sharpening knives

From ancient times to this day, the knife is the most frequently used cutting tool. Without it, it is impossible to do in everyday life. Every person using this item understands how important it is that the blade is always sharp. How sharp his sharpening will be is the main property of the cutting object. No matter what metal the tool is made of. With the right sharpening, its efficiency increases several times.

Knife sharpening

Sharpening the knife should be made at the correct angle so that the blade does not deteriorate.

Possible causes of damage to cutting stock

Today knives (hunting, army or any other) are made of high quality steel. Dear models make of Damascus and Bulat, of course, the best varieties. This item can serve for many years with proper handling and careful care. Knives, as well as all similar devices, tend to break, become blunt. Then they stop cutting even soft objects. Often it is necessary to face the situation when the owner breaks the cutter blade, ineptly using it while sharpening knives. First, consider the actions that can cause damage to the instrument:

The direction of movement of the knife when sharpening

The direction of movement of the knife when sharpening.

  1. It is necessary to try not to use files and similar devices for sharpening. When the blade is made of very strong hardened steel, it will be impossible to sharpen it with a file, as it will slide along the edge and hold several barely noticeable strips. If the cutting stock is made of fragile steel, then the file during sharpening will erase a considerable metal layer, which will lead to its lack of sharpness. In any case, in order to achieve perfect sharpness, you will need to use a whetstone.
  2. Elektrotoshilo - not suitable for sharpening tools. The circle of abrasive rotates at high speed - up to 3000 revolutions per minute. If you sharpen at this speed, the blade as it descends, loses its hardness, as a considerable layer of metal is ground off. You should be careful that the knife does not overheat, you need to constantly cool it with cold water. In the absence of experience, it is difficult to make a smooth, pleasing to the eye edge of the cutting object. It is best to use a sharpener that has a rotational speed ten times slower than the one described above (about 300 revolutions per minute). But cooling while sharpening is still required. The only drawback is that with this approach, further manual work is needed.
  3. Musat-natelnik, which has notches, does not need to be used for hunting knives. But with the help of it it is best to sharpen the tool for butchers, cooks and ordinary dining instances. People who use musat are aware of quick grinding off the blade when it is used continuously. The knife loses its original shape, so it is not worth them to “get involved”. Fine musat from fine-grained diamond or a diamond grinder similar to it.
  4. You should not listen to people (especially hunters), who claim that a good knife can even be sharpened on pebbles, stones or bricks.

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Optimum sharpening angle

The smaller the sharpening angle used, the better the sharpness and its cutting property will be. But on the other hand, its strength decreases upon impact and interaction with something solid. There are recommendations for the use of angle sharpening.

For different types of cutting tools use different angles:

  • 10 ° -15 ° - scalpels, razors;
  • 15 ° -20 ° - table knives for bread and vegetables;
  • 20 ° -25 ° - tool for cooks of various profiles;
  • 25 ° -30 ° - a subject for tourism, hiking, hunting;
  • 25 ° -40 ° - knives that are used for heavy work.

If the cutting tool is sharpened at an angle of 50 °, then it will cut the nails, but it must be very tough and good steel.

It so happens that the same tool is sharpened at different angles in different places.

Given all of the above, you can easily sharpen the tool at the right angle for you. Then the knife will serve for a long time. The main thing - do not forget to take care of cutting tools.

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