Knives 4 Chefs - Knives shop. Knife skills, maintance and sharpening.

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Knives 4 Chefs Articles - skils, maintance and sharpening.

Knife Sharpening Experts: Sharpening Stones
Written by Len Q

There are so many kinds of knife sharpeners out there. It could be exciting just to select one. You could use an electric grinder but that's pretty major. Only professional sharpeners are recommended to use one. Maybe you'd like an automatic sharpener, the ones where all you've got to do is just swipe the blade through. Perhaps you'd like a sharpening guide system where you've got a sharpening stone and an angle guide combined. Ever thought of a sharpener on a key chain? Imagine that.

Everyone's kitchen should have a good set of kitchen knives. But there are so many different kinds of kitchen knives out there, how do you choose the ones that you need?
There are carving, pastry, cheese and steak knives to name a few. We should start with steak knives because everyone should have a good set of steak knives, whether you eat steak or not. It's a good idea to have these kinds of knives because they can cut lots of food besides meats. They can cut breads without smashing it down because these knives are serrated like a saw; apples and other hard covered fruits like pineapples and melons. Vegetables are another good food a steak knife can cut through that a butter knife cannot.

Any knife used in the preparation of food is the definition of a kitchen knife. And today there are more than a handful of kitchen knives that qualify. There are knives for just about every item of food, or so the cooking shows would have you believe there are.

Knife sharpening used to consist of grinding the knife against a stone or another hard surface. It could also be hard particles on a supple surface, like that of sandpaper. Using a razor strap made from quality leather would do the job for fine sharpening. The slighter the slant among the stone the more razor sharp the knife would be. Unfortunately, this makes it easier to chip the blade off or turn the edge over, so less force from the side would be needed. It is important to be careful. Ten degrees is for extremely sharp knives. Typically knives sharpen at around 15 degrees. Chopping knives require sharpening on 20 degrees because of their tough edge. Chisels, which have a tremendously durable edge, get sharpened at a 30 degree angle. The composition of the blade, as well as the structure of the stone affects the raggedness of the blade. Some blades keep a sharpness better than others because of their chemical makeup.