Of all the features a knife needs to have, the cutting edge is the most important when it comes to use by the user. Behind an impeccable, clean and precise cut, there are several processes and techniques that guarantee the correct sharpening of the material.
By the way, do you know how professional sharpening a kitchen knife works? The procedure involves several steps and the use of specific materials for each purpose and knife types, that is, barbecue knives, Damascus steel knives, Damascus kitchen knives, Damascus chef knives, Damascus pocket knives and cleavers are sharpened in different ways.
With that in mind, we ave prepared explanatory material on the main techniques and processes of professional sharpening, so you can stay on top of the subject.
Follow the reading and find out, how we deliver the best cutlery and sharpen custom Damascus kitchen knives. Check it out:
How to Sharpen Damascus Steel Knife?
You may already know, but it’s worth repeating: sharpening a kitchen knife is a mechanical process , in which the steel at one end of the product is ground to a specific thickness, which generates the so-called “cutting edge”.
The more precise the technique, the cleaner the blade cut, that is, the greater the ability to glide over materials evenly, easily and precisely. Furthermore, a sharp knife is an indispensable tool for everyday kitchen and barbecue!
Technically, for everything to work out, it is necessary to pay attention to some fundamental characteristics for the professional sharpening a kitchen knife to be successful:
- Blade quality
As important as the technique used, the blade material is one of the most important factors for success not only edging itself, but also the structure, strength and usability of the end result – whether knife, cleaver, knife etc.
For this reason, investing in a product manufactured with extremely high quality steel – carbon, stainless steel or damask – and its origin is essential to obtain powerful and effective equipment for your needs.
- Used equipments
The second step to obtain a perfect finish is to pay attention to the equipment used for the procedure. In general, 3 main pieces of equipment are involved in professional sharpening: the sharpening stone, the grinding wheel and the sharpening machine. Later, you will know each one of them in more detail!
- Angle of application
Finally, in the list of essential characteristics for a good professional sharpening is the so-called application angle – the angle between the knife blade and the sharpening equipment.
Each type of cutting instrument has a different angle, and it is worth remembering that improperly calculating this placement can result in an uneven, inefficient edge and cause premature wear of your knife or the like.
Sharpening types – know each one
Now that you know which aspects cannot be left out of professional action, it’s time to understand how the procedure happens in practice! For this, we have separated 2 techniques more or less suitable for sharpening professional kitchen knives:
- Edging with stone
First on our list is one of the most rustic processes for sharpening a kitchen knife. For stone sharpening, only the equipment is required, which is usually equipped with two sides: one to restore the sharpening angle and the other to re-sharpen.
It works as follows: the stone must be soaked in water, so that the sharpening a knife is more efficient and precise. Once this is done, it is necessary to adjust a sharpening angle (approximately 15º) for each side of the blade.
With one hand on the handle and the other on the other end of the piece, make continuous movements along the entire length of the blade to create the cutting edge. It is important to keep the same number of strides on both sides to avoid deformities.
Finally, just remove burrs and add the finishing touches with a sharpener.
- Sharpening with motor grinding
This type of sharpening is usually the preferred method, precisely because it is automated and more precise than sharpening with stone. The method consists of using an electrical equipment (grinder) equipped with a grinding wheel (specific circular stone for grinding).
The use of the grinding wheel requires greater care than the stone, as it generates sparks and is an electric tool. However, the results are more practical than the previous procedure, especially with regard to execution time.
The grinding process is very similar to that of stone : you have 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 needs to be cautious on the power tool, as it can cause a lot of wear and tear on the final product.
Sharpening Damascus Steel – meet our technique!
So, were you curious to know what technique we use to sharpen kitchen knives? Ritzy Knives Shop is an expert on the subject and has developed, over years of experience, a technique that combines the best of sharpening procedures for Damascus steel products.
To start with, all CIMO blades are made with strict quality control from pre-sharpening, in which we use two processes:
- Hollow grind: also called “concave grinding”, is an ideal type of wear for hunter and survival knives;
- Full flat: more traditional, “flat grinding” is recommended for cooking knives such as kitchen knives and chef knives.
Sharpening Damascus steel technique prioritizes the grinding process and is divided into 4 stages, up to the final blade polishing stage, which gives our products a vivid, shiny and clean appearance.
In addition, we respect specific application angles, which ends up resulting in more accurate and efficient instruments.
- Professional Knives: 24 degrees;
- Knives: 27 degrees;
- Hunting knives: 29 degrees;
- Machetes: 35 degrees;
- Kitchen Knives: 23 degrees.
To learn more about our processes and useful and practical tips for all occasions, follow our content updates and visit our store!