All the Right Angles
I know a lot of people, including myself, have purchased and used those knife sharpening gadgets that you just place the knife into the slot and draw the knife blade through the discs or wedges. Success!?? Not really. I know from experience that those gadgets may have give me a some what false sense of "sharp" on my cutting utensils. The knife was only sharp for a moment and then..... gone. Yup, as soon as the first carrot is chopped. So what happened? These tools are limited to one maybe two angles. The angle at which a knife is sharpened makes a big difference. A chef knife may be sharpened at 25-30º and a hunting knife at 40º. Depending on the task for the knife determines the angle that the edge should most likely be sharpened. Knives that require strength for tough material would buckle with a very thin steep angle. An ax for example has a wide angle to hold up to the force of chopping wood. A paring knife...well you get the idea. These sharpening gadgets that I'm sure many of us have in our kitchen drawers are not much use. One device for all edge tools? I spend a bit of time determining the angle for each knife that comes into my possession. Some basic mathematics and even a laser protractor. Then to decide which type of sharpening method and which materials to use to achieve that necessary angle. The goal isn't to just give my customers a very sharp knife but one that lasts.