- 0.1 5 Things You Don’t Have to Do While You Want to Sharpen Your Knife
- 0.1.1 In particular you will find sharpening services of:
- 0.1.2 Now if you want to do it yourself depends on the tools you have, I only do knives and scissors but to get an idea of some prices of some knives here are some average prices but you can find variations in the sharpening services:
- 0.1.3 The learning phase
- 1 Here are 5 tips for sharpening
5 things you don’t have to do while you want to sharpen your knife and the ancient art of roasting.
Once upon a time it was easy to find itinerant characters or along the markets that sharpened the knives, the famous roast.
Today, often when knives do not cut they are abandoned in the drawer and only the most experienced or those who have valuable knives leads them to re-sharpen giving life to the blade.
Actually in your city many knife-wielding people have a sharpening service and not just knives at prices ranging from knife to knife.
5 Things You Don’t Have to Do While You Want to Sharpen Your Knife
In particular you will find sharpening services of:
- table and kitchen knives, Japanese and special high-hard steels, with a glossy finish of the cutting edge, from survival or bushcraft, ceramic with restoration of any small breaks of the blade
- scissors from tailoring, cooking, nails and furs, hair, surgery and dentistry
- nails and furs for professional use
- skids and scalpels from podiatry
- freehand razors only in stone
- Machete and Att. Agricultural
- Orchard scissors
- et cetera.
In short, everything that has a thread can be re-sharped!
Now if you want to do it yourself depends on the tools you have, I only do knives and scissors but to get an idea of some prices of some knives here are some average prices but you can find variations in the sharpening services:
The price changes above are due to three factors: QUALITY, QUANTITY and STATUS OF THE TAKE.
Delivery times are normally seven business days and prices are agreed at the time of pickup and depend on the type of tool and wear status.
Some services also such as replacing damaged knife handle, etc.
Over the years I sharpened many knives and to learn how to do it at first I asked all friends, relatives, acquaintances, etc. if they had old knives in the drawer or knives to sharpen and over time becoming good I started asking restaurants, butchers, fans of bushcraft and survival.
Over time I tried different techniques, from
systems, to water
to more professional sharpening systems such as the Wicked Edge or the
(a friend’s unfortunately not my this tools).
Seriously, if you count the number of times I’ve helped friends with their camp blades or sat in a butcher’s block of family members and got to work, I bet we’d see the numbers with the three digits.
I can boast that I have used virtually all the methods and types of stones available for sharpening.
Now without getting to look for the smooth stones of river beds or streams in survival style to see if it really works and actually works!.
The learning phase
Of course learning to sharpen is not something that happens overnight as everything there is a learning process that is also made of mistakes.
It takes several hours and hours of time and attention to learn what to do and what not to do when sharpening knives.
Freehand sharpening, like all manual operations, requires learning.
As with everything, some people have a natural talent right away and learn in no time and others have to devote a lot of time, work and dedication.
The same applies if you want to be able to produce a constant sharp edge of a blade with freehand sharpening.
Clearly they also exist in the world of sharpening controlled angle sharpening systems and Crock Stick systems such as Lanskysystems, where neither talent nor skill are needed, it is enough to configure it and it works.
When someone wants to sharpen freehand and try to teach someone how to sharpen freehand, I often observe that people make the same mistakes or have the same problems as when I first tried to sharpen.
So this post is a tip for anyone who starts learning freehand sharpening, so here are some tips you need to avoid making and that are counterproductive to sharpening the blades.
Here are 5 tips for sharpening
1 – Don’t use too much force
The number one problem I see with people trying to learn how to sharpen up is using too much force.
Just the weight of your hands, with the right skill, to sharpen a blade.
If you’re putting too much muscle into sharpening and you’re not getting ideal results, I bet it’s your culprit.
2 – Don’t switch to thinner stones too soon
An edge does not necessarily become more “sharp” using a finest stone; becomes more polished and refined.
The edge should be sharp (enough to cut the paper) after using the thickest stone.
Too many people switch to thinner stones before their edge is actually sharpened.
The result is a poor bevel, often “marbled”.
3 – Do not understand the edge of the knife
This is something fundamental, somehow the base, before you start sharpening you need to understand how the knife and its beads are made.
To properly sharpen an edge, you need to understand what type of edge you are sharpening and how a sharp border is formed.
It is also important to know based on the type of knife and its use of the sharpening angles.
4 – Don’t make too many passes or hits
You can get a pretty sharp knife by doing “a shot on one side, then a shot on the other side, and repeat.”
But for a better and more durable edge, the “bava” on the edge must be exchanged from side to side.
Use multiple shots on one side, then switch to the other side.
Repeat until you get the desired sharpening!!
5 – Don’t get distracted and listen to your blade
To sharpen you have to be focused but it is not enough you have to learn to listen.
Proper sharpening requires much more than just vision but is more about sound and touch than anything else.
Having distractions like music, TV or other people around you talking can really mess up the rhythm and “feel” of your sharpening and that can make it difficult to create a thread to make envy.
Sharpening is an important process that affects the quality of the knife.
I assure you that it was not easy to learn to sharpen and I do not tell you how many times they teased me that the knives did not cut like razors even if it was not true but somehow stimulated me to go further.
The keys to honing (like many other things) are practice, patience and knowledge.
Keep experimenting and learning, but try to be aware of these five common sharpening errors and you’ll always see better results.
There’s a book among those That I recommend on sharpening only that exists only in English.
If you have any questions, comment on this post and I’ll answer you as soon as possible.
You could become the new roast er in your city, a specialist in sharpening knives, scissors, chisels or more.
Are you experience?
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