Williams Sharpening

Just a short note on knife bevels. We discussed earlier about angles for various knives. Remember that kitchen knives from USA and Europe are typically around 20 degrees. Japanese knives are 16-17 degrees. Another edge most people don’t think about are convex edges. These edges are not a perfect straight edge in a “V” but have a somewhat rounded bevel to them. They are stronger and a little more difficult to master. I do them at no extra charge. If you have straight edge knives (will not work on serrated) and want convex edges, please let me know.

Let’s discuss knife sharpening. The reason a knife is sharp is that it has an edge that is perfectly matched at a specific angle. Typically, a kitchen knife is sharpened at around 20 degrees for Western (German and US knives) and around 16 degrees for Japanese knives. Later, we will discuss the advantages and disadvantages of these two types.

When a knife is used, the edge will develop a microscopic slight bend and is felt to be dull. After a couple of uses, the edge can be honed back to a perfect straight edge with a ceramic or steel rod. This will return the edge to a sharp status with a very minimal removal of steel. Depending on use, a knife needs to be professionally sharpened every six months to two years. This process removes a small amount of steel and returns the edge to its original angle. Improper technique or devices can result in too much steel being removed and shorten the life of the knife. A good knife, properly honed and sharpened, should last a long time, probably a lifetime.

Continue to follow Williams Sharpening for additional information about care of your knives.