|
|
61 Item(s)
Page 1 of 4 |
1 [2] [3] [4]
Next >>
|
Product ID : 909
Price: $59.95
|
|
| |
|
Product ID : 409
Price: $32.00
|
|
| |
|
Product ID : 568
Price: $40.00
|
|
| |
|
Product ID : 410
Price: $25.00
|
|
| |
|
Product ID : 852
$13.95
Sale Price: $8.95
|
|
| |
|
Product ID : 570
Price: $23.75
|
|
| |
|
Product ID : 407
Price: $35.99
|
|
| |
|
Product ID : 564
Price: $17.99
|
|
| |
|
Product ID : 408
Price: $13.99
|
|
| |
|
Product ID : 420
Price: $8.99
|
|
| |
|
Product ID : 567
Price: $39.95
|
|
| |
|
Product ID : 411
Price: $17.75
|
|
| |
|
Product ID : 419
Price: $8.99
|
|
| |
|
Product ID : 201
Price: $39.95
|
|
| |
|
Product ID : 202
Price: $49.95
|
|
| |
|
Product ID : 560
Price: $17.95
|
|
| |
|
Product ID : 555
Price: $19.95
|
|
| |
|
Product ID : 509
Price: $14.99
|
|
| |
|
Product ID : 507
Price: $9.95
|
|
| |
|
Product ID : 519
Price: $11.95
|
|
| |
61 Item(s)
Page 1 of 4 |
1 [2] [3] [4]
Next >>
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.
|
