A Guide to Knife Sharpening

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It is not right to assume that there is more danger with a sharp knife than with a dull knife. You are actually safer when you are using a sharp knife because there is less chance that it will slip to your fingers the same way that a dull knife actually can. Aside from that, sharp knives cut well compared to their dull counterpart. This means that when you cut with a sharp knife, you don’t really exert much effort since is just gets through the food without great force. So when you are cutting something you are not ripping it but slicing through which is something good for delicate greens and herbs.

Another very misunderstood subject that one must take note of in sharpening knives – is steeling and stropping. The reason for this is many take using a knife as a no brainer since however you sharpen things, the end result is simply the same. This may be true yet the thing is that each of these serves a completely different process. So if you see a wannabe, a seasoned cook or a celebrity chef rubbing their knives against a grooved butcher’s steel indicating that they are sharpening their knives, it is actually something absurd. Learn more about knife sharpening, click here.

but to be able to come up with a greater sense out of this, we have to first determine what that part in the knife needs to be processed in order to sharpen it. Working with the steel of the knife, we don’t really intend to sharpen it but merely to thin out the metal part which is the actual cutting edge throughout the entire blade of the knife. It is also used to realigned those deformed edges due to dents and metal flakes that has been peeled off because of a stern crash. When you do stropping, you are actually also sharpening the knife but you are simply refining the edge on a micro level to make it smooth. In stropping you drag the edge backwards, while in steeling you push the edge of the blade in a forward stroke. Find out for further details on how to buy knife sharpener right here.

Although there is truth to the fact that a knife edge gets dull because it loses some metal due to the constant rubbing across on the surface of a medium thus losing some atoms in the process but this actually has a minimal effect on the knife. What actually dulls a knife is really found in the micro level where the thin edge can very easily chip off not because of the pressure it is subjected to when cutting but that the tendency of our hands to wobble left and right that induces the very thin metal to chip, bend, and fold. Take a look at this link https://en.wikipedia.org/wiki/Knife_sharpening for more information.

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