Question about knife sharpening

Joined
Oct 26, 2016
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By sharpening the knife you're making the edge thinner, doesnt this mean the knife edge will chip and break easier?

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It depends on the angle you are sharpening. I believe an angle of 22-25 is a desirable angle but don't quote me. I am sure that blade hardness, heat treat, steel type also play an important factor.
 
Its all about the angle you are sharpening. You can make an edge thicker or thinner as you wish. And most times as you sharpen a knife the edge actually gets thicker if the angle is kept consistent as the steel progressively gets thicker as you get closer to the spine. Sometimes hollow grinds wont be that way as they can be thinner in the middle than at the edge but not many are this way.
 
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You can keep it at the same angle it is at. If you sharpen at the same angle, you are bringing the edge back to a proper apex ^ along the entire edge. It take a lot of practice! It did for me anyway.
 
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