Dear readers, today we are going to discuss a very important, for the knife and the person uses it, the topic - sharpening knives. I will not tell technical and confusing to the majority of it was clear. I hasten to say that this topic is very extensive and, of course, does not fit in the scope of this article. So let's consider this first part. Before you start to grind, we must understand the extent zatuplёnnosti knife edge. The easiest in everyday terms is able to determine the degree of sharpening a knife - it is usual to cut a piece of paper. The lighter blade cuts the paper, the better it is sharpened. If the blade does not cut but more tears or cuts with a catch or just poorly cut, then it most likely is strong enough blunt. In general, the degree of sharpness of the blade can be determined by cutting the lightness of a product. Next we'll need to determine what the angle of sharpening the cutting edge we need. In this article, the term angle of sharpening the knife, we will keep in mind the angle formed between the longitudinal section plane of the knife and the plane of the surface of the grindstone or abrasive.
Depending on the type of knife and the main purpose select the desired sharpening angle. Traditionally, hunting and hiking and tourist knives and machetes sharpened by 30-40 degrees. Folding and versatile knives are usually sharpened by 20-30 degrees. Kitchen and dining correct sharpening knives at 15-20 degrees. Angle the knife sharpener has a direct impact on the quality of the cutting knife. Also the quality of the knife cut depends on the steel grade and the geometry of the blade. All the world's manufacturers of knives, day and night fighting in hysterics, the desire to relate these three properties (blade geometry and steel quality, quality of sharpening) knife so as to obtain, in their opinion, the most "ideal blade".
After all our manipulations, we need to figure out what we will sharpen steel, because of the physical properties of the steel in the ground and depends on the severity of longitude holding knife edge. The harder the steel the harder the need to use an abrasive. But the selection process for certain steel abrasive, deserves a separate article because of the vastness and depth of topics. Soft steel can grind almost any abrasive, the main thing just to make things right. Us focus your attention only on the diamond abrasives, which are subject to any hardness of steel. And by the way I want to see that on a personal experience that diamond abrasive tools better be done in Russia, but not all fans are aware of this knife, and most importantly a very little abrasive where sold. This produces an abrasive, such Tomilino plant diamond tools.
Sami grindstones and abrasives for grinding cutting tools are very diverse. Starting from the simplest to use sharpening units of US firms Gatco, Spyderco, Lansky, etc. They allow you to "nezamorachivayas" sharpen almost any knife effortlessly and with a minimum of physical and moral costs. You can also include a master knife and sharpening. But they, too, are different ...
I can tell you. For example, skill sharpening street "wizard in the metro," can not be compared with professional skill level, which is a lifetime specializes in high-quality knives sharpening only. Can sharpen the knife so that it will cut, falling freely to the cutting edge of the knife, the hair. And moreover, it is a reality. For lovers of manual sharpening of the knife, which, incidentally, requires certain skills and knowledge, there are thousands of different kinds of abrasives and grinding stones that allow you to produce professional knife sharpening. I want to just draw your attention to the very abrasive.
Not so important, what material it is abrasive, as grain size, constituting the very abrasive stone body. The larger grain size (from different manufacturers, different marking) the more it removes metal when turning. But the surface of the metal after treatment with such a "rough" stone is not shiny and polished. To achieve a smooth (at the micro level) metal surface should be in the process of turning or handling, to move from "coarse" abrasive to a "small" progressive. In fine abrasive, as you understand, grains smaller than many. The finer grain of abrasive, the smaller grooves is grain reserves in the process of sharpening on the metal.
The less expressive these "grooves" the surface looks more polished and shiny. There are dozens of handheld devices allow sharpening, rather qualitatively bring your little blunt knife to an acceptable operating severity, without effort and skills for quick blade liner on the market. knife sharpening process itself is an art, so we promise you to return to this subject in the following publications.