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Sharpening Knives
Several methods exist for sharpening knives. First you must determine whether you want a durable edge or the sharpest edge possible.
If your looking for durability in your knife than you want the blade angle at about 72 degrees. For the durable edge a coarse stone is the best method. This will produce a rough edge such as a fine serrated knife would be.
If you are trying to achieve the sharpest edge possible than the knife edge should be at approximately a 36 degree angle or less. It is necessary to have a series of grits to produce a polished edge in the end. First use a coarse stone the remove any indentation in your knife edge. Next use a finer grit to remove the serrations from the course grit. Most Arkansas stones have to sides, one coarse and one fine to achieve a basic rough finish for your knife edge. To complete the knife sharpening the edge must be polished. Ceramic wheels are very useful but if you don’t have one than the next best thing is polishing compound mixed with water on 1000 grit sand paper.
Knife Materials
Knives made from carbon tool steels can be very sharp and hold an edge well but requires special care to avoid stains and/or rust. Stainless steel is an alloy containing only a small amount of carbon so it will not hold an edge like a carbon steel knife blade but is highly resistant to corrosion. There are also high carbon steels which combine some of the benefits of carbon and stainless steel knives. Layered knife blades are another option that use multiple metals to form a hard interior such as carbon steel and a soft stainless steel exterior to resist to corrosion. Forged knives are an excellent option due to a process of pressure and heat to increasing the durability and strength of your knife.
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