Thursday, February 08, 2018 by Jhoanna Robinson
A dull knife can pose a greater danger than a sharp one. However, sharpening a knife can be troublesome for most of us, since we either don’t have the right tools or don’t have the necessary skills to make it happen. Fortunately, we’re here to present you with five materials to help you sharpen a knife — even without a whetstone.
Sharpening your knife with a good old sharpener
However, if you do have a sharpener to sharpen your knife with, you have to remember three things: proper angling, proper coarseness level, and equally sharpening both sides of the blade.
First, you have to consider the angle with which you plan on sharpening your blade with the sharpener. When you are grinding a hatchet, you want a 30-degree chopping edge. However, if it’s fine cutlery you’re dealing with, you’ll want a 10-degree edge. If you’re sharpening a knife for general use, you would want a 15-degree angle. Anything above 30 degrees or below 10 degrees will fail to make your knife sharp.
Utilize different coarseness levels for different levels of sharpness. If you have a knife that is still sharp but just needs a tune-up, use the fine side of your sharpener. However, if your knife has already become dull, start with a coarser material before you jump to a finer sharpener.
Sharpen each side of your blade for approximately the same number of times. This is because if one side is sharper than the other, the whole of the knife doesn’t get to be sharp at all. For best results, do three strokes when sharpening and then switch sides. Repeat until results are satisfactory.
For more stories on how to prepare for eventualities by getting knowledge about the most practical of things, visit Preparedness.news.