SharpWorx Blog

Advice and Theory on Sharpening Angles for Knives Examine the angle of the knife's edge seriously while sharpening your preferred one. Knives with a narrow cutting edge tend to cut more efficiently, although they are less long-lasting. Knives with thin, brittle edges wear out faster because they roll, chip, and dull more quickly. Although a thicker edge is more robust, cutting jobs benefit from a thin edge. Assess the thickness of your knife blade before continuing. Even if the blade is very thick, it will not be a slicer due to the lack of an edge angle. But a fragile...

"If you use oil in sharpening, it will: Number one - cost you money. Number two - make a mess. Number three - give you an inferior edge"  John Juranitch - The Razor Edge Book of Sharpening   After reading The Razor Edge Book of Sharpening this came to a massive surprize to me. I was meticulously filling bottles of oil for the sharpening kits and dealing with the mess while I sharpened; it was a relief to be done with oil.  After sharpening multiple knives without oil I have found I agree with Mr. Juranitch. When I do sharpness tests...