You have decided to sharpen the knives alone. No more waste of money to hand them over to a professional sharpener. No more throwing away your dull knives just because you do not know how to sharpen them and refuse to turn to a professional. Good for you!
You must know then grinding angles. A person must not sharpen a knife, if there is no reason to change the angle. He defines the purpose of the knife. Pay close attention to them. If you do not, youit's really time to lose. The angle of correction is the oblique angle of the knife edge. It determines the effectiveness of each knife cutting. If you get the right angle sharpening, the edge is as sharp as possible for as long as possible when used properly.
Think of kitchen knives, including a chef's knife. The slip angle is small enough. The edge is very thin. This is good because you want to work the knife quickly. In the kitchen, you do not want to keep,repeated blows to do with all the cutting needs. How about a knife or a hunting knife. You have a lot more angle adjustment. This is also good because you want to have these types of knives for a sustainable advantage. Their jobs are much harder than it (allowed boneless) in the kitchen to find. In general, therefore, small angle of correction is best for fine cutting, when you really need to razor sharpness. Large grinding angles are best for roughing, for their hardJobs that require prolonged sharpness.
You might think it's not so important. A sharpening angle does not matter as long as you can fire. Allow me to respond freely. Do not think so. Take these thoughts from his head immediately. The slip angle is enormously important. Even if you reach the field with a wrong angle, it will rise again before you know it. Simply will not. Compare the angle of the different types of knives for everyothers. Check their angle and carefully think about how each should be used. You will see clearly. It 'really does not matter.
Each arc has an angle corresponding shift to maximize its efficiency and durability. They tested and tested with a knife manufacturer. It 'was shown. So here is a crucial point you need to always remember: do not always remake of the board. To change the angle of correction. It is simply not practical and is probably the result of lower production of your knifethan their best. Confidence in every corner of sharpening and maintenance. You get the best performance from your knives, your way.
Be accurate and be very careful.
July 2008
