Williams Sharpening

Don’t forget to get your knives ready for Christmas dinner. Have them professionally sharpened.

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.

Yes, I do sharpen Cutco® knives. Glad you asked.

The question I get most after how much does it cost is what equipment do you use. The cover photo is a Tormec water wheel which is the most serious piece of equipment. Unless a blade is very dull or needs reshaping, it probably won’t be used. The most effective tool I use is a Wicked Edge which uses different grit diamond stones with the blade held and stroked at a perfect angle. I also use a Worksharp belt grinder that works great on hard steel blades such as axes. I also use leather to finalize an edge.

Sharpening Services available now. Licensed and insured. Virtually any blade sharpened. Grand opening specials starting at $5 per blade or $24 for a kitchen set. Call for prices on axes, chisels or specialty blades.