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Knife sharpeners and whetstones

Knife sharpeners and whetstones

Knife sharpeners and whetstones (or grindstones) are small tools with which - as the designation suggests - knives can be sharpened. Every one of us who works with knives has to sharpen it from time to time as no knife-in-use stays sharp forever. For this purpose a whetstone or grindstone is needed. You can rather cut yourself with a blunt knife than with a sharp knife. Where the sharpness is missing, you have to use more force, which is just the danger. The oldest whetstones found people directly in nature. Today's whetstones, which are used at home, are made of special materials. An example is Carborundum - thermally processed silicon carbide. They are characterized by different shapes (round, oval, triangular or square) and are made in different sizes.

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Knife sharpeners and whetstones

Before a whetstones is used, it should be immersed into water and also during the grinding it should be wet often and regularly with water or special grinding oil. The best use can is always described in the instructions manual. When sharpening, note the angle of the blade against the surface of the whetstones. At a smaller sharpening angle the blade is ground thinner, which makes the cutting resistance of the edge lower. To avoid sharpening too thin, you should use an angle clamp. Sharpen the knife by pulling the knife blade with the cutting edge forward with slight pressure along the surface of the stone and then back towards you (with the other side of the blade). Continue until a sharp ridge is created. There are stones with different coronations. The higher the coronation number, the finer is the abrasive material of the stone. When grinding, start with the coarser grain (about 100). With a grain of 6000 - 8000, you can achieve a very fine, almost polished surface on the knife edge. The knife can be sharpened quite well with a coronation of about 2000.

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