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Knife Sharpening

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Sharpening angles and how to determine what angle to sharpen your knife:

18 degree Angle --- A severe angle only recommended for razor blades, X-Acto blades, scalpels or similar tools. Provides an extremely sharp but delicate edge.

20 degree Angle --- A commonly used angle for higher quality blades and provides an excellent edge for fine kitchen cutlery.

25 degree Angle --- The recommended angle for most knives that need a durable, sharp edge. Ideal for hunting and outdoor knives.

30 degree Angle --- An outstanding angle for knives that see the heavy use of cutting cardboard, wire or carpets. Recommended for heavy duty use.

Choose the cutting angle on your blade for the work or job.

Choose the cutting angle on your blade for the work or job. If you're going to be cutting rope, cardboard, whatever, you don't put the same angle on it you would if you were sharpening a filleting knife, for instance. Having the correct angle on your blade is really one of the secrets of getting the most out of your knife. Another secret is having a sharp blade because a sharp blade takes less force to cut therefore you have more control of what the cutting edge is doing and where it is going.

Another way to look at the above info is you cannot have a knife blade with the correct angle for all jobs. For that you will need more than one knife or at least one with more than one blade.

It is much easier to maintain a sharp edge rather than to have to rebuild or re-edge a blade, which has become too dull. This is why it’s a good idea to make a habit of touching up the edge to keep it sharp before it gets to dull?

Sharpening article above contributed by Copyright ©Byron Rogers All rights reserved. 

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Check out the links below for more detailed information on sharpening products including stones, jigs, holding devices and more. How to sharpen a knife including serrated blades, convex edges, hollow ground and chisel-ground edges:

How to Buy: Knife Sharpeners
Learn the key to a long-lasting edge --- and your own safety

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