Sharpal 196N Angle Pyramid.
When we talk about sharpening, we begin to deal with a complex topic and for this reason the market is oriented towards equipment such as Tormek,at sharpening stones,up to the use of the belt sanders machine, the sharpening systems Lansky,etc. I don’t even take into account the tools sold in kitchen stores to sharpen knives without having a modicum of knowledge.
This tool was born for manual sharpening on stone and goes to make you understand a fundamental element of the knife that is the sharpening angle. Knowing the sharpening angles of a knife is essential to make the correct choices of wire angle according to the type and destination of the knife.
As you can see from the diagram:
- Very sharp blades sharpen to 10 – 15 degrees.
- Normal blades sharpen to 20 – 25 degrees.
- Knives that need a hard edge (such as those to cut) sharpen to 30 – 35 degrees.
- For an extremely long-lasting cut the blades are sharpened beyond 30 degrees.
This tools is useful for sharpening knives with sharpening stone and angle guide, it is sold in a 2-piece package with 4 universal angles (14°, 17°, 20°, 25°)
About this article
- For a sharpening of the edge of the professional blade!
- 4 integrated universal angles: 14°, 17°, 20°, 25°.
- Patent-pending design that ensures the exact angle regardless of blade size.
- The orange angle guide has a magnetic base that can be applied to iron metal sharpening stones.
- The black one has a non-slip rubber base suitable for application on traditional sharpening stones, ceramic cote, etc.
- The price is about €12.99
Short guide to sharpening with stones
The secret of proper sharpening is the maintenance of thesharpening angle during the operation. To do this, use sharpal 196N Angle Pyramid to have a correct starting angle and maintain a constant angle. Some quality knife brands provide them with the knife so even the angle will be optimized according to the knife cutting edge.
1) Place the abrasive stone on a stand that does not allow it to slide on the support plane. Usually the stones come with a special rubber support.
2) Choose thesharpening angle for, for example, for kitchen knives that are common to maintain a 15-20 degree angle but follow the pattern you’ve seen before based on the type of knife and its type of use. With higher angles the blade stays sharp for longer, but cuts less. Larger angles are used for knives (such as cleaver) that have to cut hard objects such as animal bones. Depending on the type of cut you need to apply it can be a good advice to have multiple knives with different sharpening angles to make the wire last. To maintain the sharpening angle use your thumbs as a reference as in the figure below: if the blade is smaller than 13-15 cm just one inch, for larger knives use both.
3) Apply a continuous, circular or alternating movement to the blade on the stone, being careful to keep the sharpening angle constant and to keep the blade always in contact with the surface of the stone. To calculate the exact inclination of the blade, based on the following table: measure the width l of the blade, and get from the table the height at which you need to place the blade on the thumb. Important!! Always count alternating rotations or movements and repeat the same number from both sides. The number of movements varies depending on the hardness of the blade steel, it takes at least 50, up to 100 for the hardest steels.
So the real key to a nice sharpening of the knife is a suitable and constant angle on the bevel of the blade. This is easy to say, but difficult to make freehand, some make supports, use montetes, plastic supports. There are 2 problems that you have to overcome and control:
- Find the right angle for its use.
- Create that angle on the constant sharpening stone.
Here’s a general guide:
10 to 15 degrees This is the extreme. Razor blades and scalpels are in this group. Even quality knives with high-tenor steel can take this thin sharpening angle and hold it for a long time. 15 to 20 degrees Corners in this series are great for knives that serve to slice or in household work even though many commercial kitchen knives are factory sharpened to about 22 degrees. 25 to 35 degrees Many types of knife can fit well into this series. Usually sharpening at this angle is fine for both opening and fixed blades in general, survival/bushcraft knives and for general use; 35 to 40 degrees A cleaver sharpens well at 35 degrees (some sharpen it even at 25 degrees). So all those heavy working knife models, like Bowie, Machete, Accette, etc.
Checking the blade to check for sharpening
The blade is sharp enlated when the dross chip is formed on the edge of the blade. You can feel it by gently passing a finger on the blade, in a cross direction (notalong the blade!), passing from one side of the cutting edge to the other (be careful not to cut yourself!): on the one hand the blade will seem rougher than on the other. Remove the dross chip by gently passing on the blade a pumice stone, or an abrasive stone fineter than 600 grits or on a leather belt. Once you have removed the dross chip, you can check if your blade is a perfect blade. A perfect blade has the following characteristics: – it is perfectly smooth:take a pen with a plastic cap and slide the cap on the blade: you do not have to feel any step or obstacle; – does not reflect light:look at the blade in front: the light must not be reflected by the blade at any point. Also follow these 5 ways to see if the blade is sharp.
Learning to sharpen requires a lot of practice, really a lot and this tool can be useful to have a correct start of the sharpening angle and continue freehand. Learning to sharpen requires a lot of practice, really a lot and therefore do not expect to get great results right away but try and try again and if you follow all the instructions calmly and precisely you will get a good sharpening. In the house people always have knives that they don’t use because they don’t cut anymore ask people to give them and sharpen them, exercise. With time and experience, you’ll get a blade with incredible cutting ability! Make a good sharpening! Are You Experience!? Andrea
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