Why is it difficult to sharpen some knives? The Right

by | Apr 28, 2021 | cutlery and knife | 0 comments

If you have been sharpening knives for a while, you know that not everyone is easy to sharpen.

In fact, there are a whole lot of knives out there that some people even consider “impossible” to sharpen?

But why are some knives easy to sharpen, and why are some knives difficult to sharpen?

The answer is simple: different knives use different steel. The steel often used on cheaper unbranded knives is not of the highest quality.

While well-known knife manufacturers spend a lot of time making their steel recipes so that their knives hold on to the edge for a long time and can be sharpened easily, cheaper, no branded knives tend to use steel that is too soft and thin to maintain their edge for long time. along sharpened.

If you have had difficulty sharpening knives in your workshop, you can just sharpen the wrong type of knife.

But this is not always the case as there are also a few other things that may contribute to you not being able to achieve the ideal edge of your knives.

And in this article we will talk about some of these issues and how to get around them.

Read on to learn more.

Why is my knife not sharpened?

Why Are Some Knives Hard To Sharpen

Bad knife steel

As we said earlier, different knives and different brands use different steels for their knives.

For example, the more well-known and respected brands out there tend to use high-quality materials specifically designed for knives.

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Because of this, the blades will retain their edge much longer and they are also hard enough to be sanded when the edge is worn, which will happen naturally over time and with regular use.

However, cheaper knives tend to use cheaper steel to keep costs down, and while that makes their products more affordable, it also means you are dealing with a blade that is soft and thin.

Not only does this mean that it will not retain its edge for too long, it also means that a whetstone may not be able to grind metal down to a proper edge.

Because the material is so thin, you may even risk grinding down too much of the metal, making your blade completely useless.

Using the wrong tools

This is another common problem that many people encounter.

Just because it is called grinding steel does not mean that it necessarily sharpens the knife.

Instead, what it does is straighten out the edge and remove small imperfections on the blade that may get in the way of its performance.

This is a very useful tool and you need to make sure to polish your knives with it before each use so that the edge is always straight.

But that does not mean that it sharpens the knife.

So even though a sharpening steel needs to be sharpened regularly to improve the performance of your knife, you should still have it sharpened or sharpened even after a while when the sharpening steel no longer cuts it.

To do this, you need to have a whetstone that requires a lot of skill and technique to get it right, and if you do it wrong, you might risk throwing the knife out.

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So if you do not have time to learn the ropes by using the bristle on your wings, it may be best for you to bring your cutlery to a professional who can sharpen them for you.

Wrong grinding angle

If you are already using a whetstone and you find that your knife is still not sharpened, you may have the wrong angle.

When grinding with the brush, it is important to have a very flat surface and paint the knife at a certain angle, preferably the angle at which it was previously sharpened.

For most kitchen knives, it’s anywhere between 18-20 degrees, so be sure to try to get that angle when sharpening.

That said, a consistent angle is sometimes more important than getting a particular one.

So once you have found the angle you want to sharpen your knife in, be sure to keep it at that angle all the time you sharpen.

This will take some practice as you will need to train your muscles to be able to do it, but if you put in the effort you will get it in no time.

Conclusion

Remember, not all knives are made the same, and unfortunately, some of the cheaper knives out there are not designed to be sharpened when they lose the edge.

Therefore, it is important to always get high quality tools for your kitchen whenever you can, because while they cost more as they last you much longer, it can even help you save money in the long run.

And if you decide to sharpen your knives yourself, be sure to use the right technique and be patient, and sooner rather than later you will be sharpening razor sharp edges in your own kitchen!

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