Of all the features that a knife needs to have, the cutting sharp is the most important. Behind an impeccable, clean and precise cut, there are several processes and techniques that ensure the correct sharpening of the material.
By the way, do you know how Damascus knives set sharpening works? The procedure involves several steps and the use of materials specific to each purpose and types of knife, i.e. barbecue knives, kitchen knives, pocket knives and daggers are sharpened in different ways.
Thinking about it, the blog prepared an explanatory material on the main techniques and processes of professional edging, so that you stay on top of the subject.
Follow the reading and discover, too, how we deliver the best of cutlery and sharpen our own products! Check it out:
How are professional Damascus steel knives sets are sharpened?
You may already know, but it is worth repeating: edging is a mechanical process,in which the steel at one end of the product is chopped to a specific thickness, which generates the so-called “cutting wire”.
The more accurate the technique, the cleaner the blade cutting, that is, the greater the ability to slide on the materials evenly, easily and accurately. In addition, a sharp Damascus knives set is an indispensable tool for the day to day in the kitchen!
Technically, for everything to work out, it is necessary to pay close to some fundamental characteristics for professional edging to be successful:
- Blade quality
As important as the technique used, the blade material is one of the most important factors for the success not only of the edging itself, but also of the structure, strength and usability of the final result – be it steel knife, untin knife, pocket knife etc.
For this reason, investing in a product made of extreme quality steel – carbon, stainless steel or apricot – and provenance is indispensable to obtain a powerful and effective equipment for your needs.
- Equipment used
The second step to obtain a perfect wire is to pay attention to the equipment used for the procedure. In general, 3 main equipments are involved in professional edging: the sharpening stone, the meterrail and the chair. Later, you know each of them in more detail!
- Angle of application
Finally, in the list of essential characteristics for a good professional edging is the so-called angle of application – the angulation between the knife blade and the sharpening equipment.
Each type of cutting instrument has a different angle and, it is worth remembering, that the improper calculation of this positioning can result in an irregular, inefficient wire and cause premature wear of your knife or similar.
Types of edging – Find each of them
Now that you know what aspects can not stay out of professional action, time to understand how the procedure happens in practice! For this, we have differentiated 2 techniques more or less indicated for the sharpening of professional knives:
- Edging with stone
First on our list is one of the most rustic processes for sharpening cutlery pieces. For edging with stone it is necessary only the equipment that is usually equipped with two sides: one to restore the edging angle and the other to remake the edging.
It works as follows: you should leave the stone soaking in water, so that the edging is more efficient and accurate. Once this is done, you must adjust a sharpening angle (approximately 15º) for each side of the blade.
With one hand on the handle and the other at the other end of the workpiece, make continuous movements along the entire length of the blade to create the cutting wire. It is important to keep the same number of strides on both sides to avoid deformities.
Finally, simply remove burrs and put the final touches with a chair.
- Edging with a rail
This type of edging is usually the preferred method, precisely because it is automated and more accurate than edging with the stone. The method is to use an electrical equipment (motoesmeril) equipped with a grinding wheel (specific circular stone for thinning).
The use of the meterrail motorcare requires greater care than the stone, because it generates sparks and is a power tool. However, the results are more practical than the previous procedure, especially with regard to the runtime.
The process with a railing is very similar to that of the stone: you need to position the blade at a specific angle (30 degrees) and make sure that both sides receive the same treatment.
The difference is the intensity of the movements, which need to be cautious in the power tool, since it can cause a lot of wear on the final product.
Meet our technique!
And then, was curious to know what technique we use for sharpening our professional Damascus knives? We specializes in the subject and has developed, over years of experience, a technique that combines the best of edging procedures for our products.
For starters, all Damascus blades are made with strict quality control since pre-edging, in which we use two processes:
- Hollow grind: also called “concave thinning”, it is a kind of wear ideal for hunter style knives and survival;
- Full flat: more traditional, the “thinning flat” is recommended for cooking knives and general uses.
Our sharpening technique gives priority to the process with motoesemril and is divided into 4 stages, until the final polishing phase of the blade, which gives the vivid, bright and clean appearance to our products.
In addition, we respect the specific angles of application, which ends up resulting in more accurate and efficient instruments.
- Professional knives: 24 degrees;
- Pocket knives: 27 degrees;
- Hunting knives: 29 degrees;
- Machetes: 35 degrees;
- Kitchen knives: 23 degrees.
To learn more about Damascus steel knives and sets you can visit RitzyKnives.com.