- Outdoor Kitchen Cabinets
By Steve Efren
Today, more and more people are sharpening their knives themselves to save money and avoid the hassle of sending the blades out for sharpening. If you have recently started sharpening knives and other household blades, you need to know about sharpening angles. Too many people ignore the angle they are creating on the blade, believing that it doesn’t matter as long as the knife is sharp.
When sharpening your knives, the angle is actually among the most important considerations, as it determines the purpose and use of the knife. Achieving the right angle ensures that the knife will remain as sharp as possible when used for the purposes it has been designed. Every knife has a particular sharpening angle that will maximize its cutting power and durability. This knife angle is set by the manufacturer; you should attempt to sharpen your knives to the same angle every time. Do not attempt to alter the sharpening angle, or you risk making your knife less sharp than it could be. You’ll get the best performance by following the same sharpening angle used by the manufacturer.
While the acceptable sharpening angle for some blades is relatively forgiving, kitchen blades tend to have a narrow range of acceptable angles. Kitchen knives, which are made with a very thin edge, require a small sharpening edge. This factor allows the knife to slice cleanly through food with one stroke. Kitchen knives, particularly chef’s knives or paring knives, have a razor sharp, small angle edge. Utility knives, such as hunting knives, tend to have a larger sharpening angle. This leaves a thicker and more durable edge that is able to withstand tougher cutting jobs.
Many knife manufacturers will disclose the angles of their blades to aid in sharpening. If you can’t find the exact angle, try to match your angle to the existing blade. There are also some common angle measurements used for certain blades. For example, utility knives are nearly always ground to a 45 degree angle, which is very durable. A 30 degree angle is found on blades used to cut cardboard, carpet, and other thick materials. Most kitchen or outdoor knives range from 20 to 25 degrees. Finally, an 18 degree angle is suitable for scalpels and similar blades, as it creates an extremely sharp but delicate edge.
Always use an angle guide, which holds your knife at a set angle against the sharpening tool, whether you’re using a sharpening stone, a pull-through knife sharpener, or another sharpening system. Although it is technically possible to control the angle of the blade without such a guide, it is quite difficult to do so, especially if you have not sharpening many blades.
To sharpen a blade to the correct angle, set up your sharpening system on a flat work surface, and place the blade into the angle guide. Slide the knife along the stone or sharpening device in a smooth, controlled motion. Besides ensuring that the blade is ground to the correct angle, it is equally important to avoid varying the angle along the length of the blade. If you place unequal pressure on the blade, uneven grinding may result. Repeat this process several times, using less pressure on the blade each time. Then, turn the knife over, and repeat the process on the other side of the blade.
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