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- Knife_sharpening abstract "Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically stone, or a soft surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge. The smaller the angle between the blade and stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off. The angle between the blade and the stone is the edge angle – the angle from the vertical to one of the knife edges, and equals the angle at which the blade is held. The total angle from one side to the other is called the included angle; – on a symmetric double-ground edge (a wedge shape), the angle from one edge to the other is thus twice the edge angle. Typical edge angles are about 20° (making the included angle 40° on a double-ground edge). The edge angle for very sharp knives can be as little as 10 degrees (for a 20° included angle). Knives that require a tough edge (such as those that chop) may sharpen at 25° or more.Different knives are sharpened differently according to grind (edge geometry) and application. For example, surgical scalpels are extremely sharp but fragile, and are generally disposed of, rather than sharpened, after use. Straight razors used for shaving must cut with minimal pressure, and thus must be very sharp with a small angle and often a hollow grind. Typically these are stropped daily or more often. Kitchen knives are less sharp, and generally cut by slicing rather than just pressing, and are steeled daily. At the other extreme, an axe for chopping wood will be less sharp still, and is primarily used to split wood by chopping, not by slicing, and may be reground but will not be sharpened daily. In general, but not always, the harder the material to be cut the higher (duller) the angle of the edge.The composition of the stone affects the sharpness of the blade (a finer grain produces sharper blades), as does the composition of the blade (some metals take and keep an edge better than others). For example, Western kitchen knives are usually made of softer steel and take an edge angle of 20–22°, while East Asian kitchen knives are traditionally of harder steel and take an edge angle of 15–18°. The Western style kitchen knives are generally in the range of 52 - 58 on the Rockwell scale which denotes the relative hardness of a material. For example, Wusthof uses an alloy consisting of stainless steel, carbon, chromium, molybdenum, vanadium, chromium with a 58 on the Rockwell scale. As a comparison, Tojiro Senkou produces a line of knives with a Rockwell rating of 61.".
- Knife_sharpening thumbnail TomWorldSharpeningKnife_WEFretwellCollection.jpg?width=300.
- Knife_sharpening wikiPageExternalLink 26036-knife-maintenance-and-sharpening.
- Knife_sharpening wikiPageID "5587478".
- Knife_sharpening wikiPageRevisionID "605256017".
- Knife_sharpening caption "For sharpening, the sharpener has to be pulled 2 to 4 times over the cutting edge with pressure. After that, the sharpener has to be pulled 4 to 6 times over the cutting edge with light pressure to smooth the edge.".
- Knife_sharpening caption "Victorinox knifesharpener for sharpening plain and serrated edges on (Swiss Army) knives and multi-tools between 2 V-shaped inserts.".
- Knife_sharpening hasPhotoCollection Knife_sharpening.
- Knife_sharpening image "Victorinox knifesharpener 7.8714 - 1.jpg".
- Knife_sharpening image "Victorinox knifesharpener 7.8714 - 2.jpg".
- Knife_sharpening width "107".
- Knife_sharpening subject Category:Grinding_and_lapping.
- Knife_sharpening subject Category:Knives.
- Knife_sharpening subject Category:Sharpening.
- Knife_sharpening type Artifact100021939.
- Knife_sharpening type Cutter103154073.
- Knife_sharpening type CuttingImplement103154446.
- Knife_sharpening type EdgeTool103265032.
- Knife_sharpening type Implement103563967.
- Knife_sharpening type Instrumentality103575240.
- Knife_sharpening type Knife103623556.
- Knife_sharpening type Knives.
- Knife_sharpening type Object100002684.
- Knife_sharpening type PhysicalEntity100001930.
- Knife_sharpening type Tool104451818.
- Knife_sharpening type Whole100003553.
- Knife_sharpening comment "Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically stone, or a soft surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge. The smaller the angle between the blade and stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off.".
- Knife_sharpening label "Afilado de cuchillos".
- Knife_sharpening label "Knife sharpening".
- Knife_sharpening sameAs Afilado_de_cuchillos.
- Knife_sharpening sameAs m.02p9hqv.
- Knife_sharpening sameAs Q5671453.
- Knife_sharpening sameAs Q5671453.
- Knife_sharpening sameAs Knife_sharpening.
- Knife_sharpening wasDerivedFrom Knife_sharpening?oldid=605256017.
- Knife_sharpening depiction TomWorldSharpeningKnife_WEFretwellCollection.jpg.
- Knife_sharpening isPrimaryTopicOf Knife_sharpening.
