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Jolley71717
0
Nov 21, 2017
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Anyone have a good explanation for sharpening a knife?
Nov 21, 2017
MasterNerd
2
Nov 21, 2017
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Jolley71717I'm not exactly sure what you mean by your question.
Nov 21, 2017
ronCYA
339
Nov 22, 2017
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Jolley71717You're either stripping metal or stropping metal. Stones strip to create a thinner edge, rods strop to align a sharper edge.
Nov 22, 2017
AngryAccountant
277
Nov 23, 2017
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Jolley71717I've got this one. So there's two separate things that people call "sharpening". There's honing, which is realignment of the edge at a microscopic level. This is generally done with a steel or ceramic rod that you run the edge against at about a 20 degree angle. A simile would be honing is to filling your car with gas compared to sharpening which would be changing the oil. Honing before or after every use makes an edge last longer between sharpening.
Sharpening on the other hand is using an abrasive (natural Stone, silicon carbide, aluminum oxide, diamond, etc). In this case you grind the blade against the abrasive again at usually a 20-25 degree angle. This removes metal, if you remove it evenly, you can create a very sharp edge. There's usually different coarsenesses that can be used for sharpening. On a micron scale, 100* microns would be coarse, while 1 micron would be rather fine. Coarse removes more metal faster, can be useful for reprofiling edges or fixing damage to the blade. A fine abrasive will polish, and more keenly get the two sides together. This allows a sharper edge. Let me know if there's more questions.
*Edit: 100 microns not 10
Nov 23, 2017
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