Knife Education & Care

Key Sharpening Terms

Before diving into sharpening techniques, it's helpful to understand these key terms:

• Grit: The coarseness or fineness of the sharpening medium. Lower grits remove metal quickly, while higher grits polish the edge.
• Angle: The degree at which a blade is sharpened. Most outdoor bushcraft/hunting knives are sharpened at 25-30°. Standard kitchen knives are between 18-22°, while Japanese knives can be as low as 10-15°.
• Apex: The very tip of the cutting edge where both beveled surfaces meet.
• Burr: A small, raised flap of metal that forms along the apex during sharpening.
• Microbevel: A fine secondary bevel at the apex that significantly increases durability and edge retention without sacrificing sharpness.
• Scratch Pattern: The direction and size of the marks left by the sharpening medium.
• Edge-Leading: A sharpening technique where the edge moves toward the sharpening medium (as if slicing into it). This produces a strong, clean edge.
• Edge-Trailing: A technique where the edge moves away from the sharpening surface (as if dragging the blade). Often used with belt sharpeners but can leave a weaker, burr-heavy edge.
• Lapping: A precision polishing technique that sharpens the apex without rounding it, achieving ultra-high grit finishes.
• Stropping: The final polishing of the edge, usually done with leather and fine abrasives to refine sharpness and remove any remaining imperfections.

What Makes a Knife Dull?

A knife becomes dull when its cutting edge wears down, rolls over, or sustains damage. This can happen through repeated use, improper cutting techniques, poor cutting surfaces, or lack of maintenance. A dull knife is more dangerous than a sharp one because it requires more force, increasing the risk of slipping and injury.

• Rolling Apex: The edge folds over due to impact with hard surfaces, especially with a weaker apex.
• Chipping: Small pieces break off the edge, common in harder steels.
• Abrasion: The edge gradually wears down through repeated contact with cutting surfaces.

Sharpening Methods & Their Pros/Cons

Freehand Whetstone Sharpening

Pros: Precise control, best for high-quality edges.

Cons: Requires significant skill, no precision repeatability.

Electric Sharpeners

Pros: Quick and easy.

Cons: Can remove too much metal, creates a weak concave edge, and cannot microbevel.

Pull-Through Sharpeners

Pros: Convenient, inexpensive.

Cons: Aggressive on the edge, reduces blade life, excessive material removal, weak edge prone to chipping and dulling due to horizontal scratch patterns, and cannot microbevel.

Belt Sharpeners

Pros: Fast and effective.

Cons: Edge-trailing causes burr formation and risks compromising steel tempering.

Fixed-Angle Edge-Leading Whetstone Sharpening

Pros: Highest quality results, minimal metal removal, and precise repeatability.

Cons: Time-consuming compared to pull-through or belt sharpeners.

Engineered Apex & Microbevel Angles

An engineered apex ensures a refined, consistent cutting edge. Adding a microbevel—a secondary bevel at a slightly higher angle—improves durability without reducing sharpness. For example, a knife sharpened at 15° on its primary bevel may have a 28° microbevel, balancing sharpness with edge retention.

Knife Care Tips

Keeping a knife sharp depends on more than just sharpening. Proper knife care is essential for maintaining a sharp edge as long as possible.

• Use the Right Cutting Board: End-grain wooden cutting boards are best. Plastic cutting boards are a close second, though they are susceptible to depositing microplastics into your food. Avoid glass, stone, ceramic, or even bamboo surfaces.
• Proper Rocking Technique: When chopping using the rocking technique, avoid applying excessive force on the spine when rotating the knife between cuts.
• Proper Scraping Technique: When scraping food off the cutting board, use a bench scraper or the spine of the knife, not the edge.
• Cleaning: It is best to hand wash and dry immediately. Avoid dishwashers, as harsh or abrasive detergents can lead to corrosion or dulling.
• Storage: Store knives in a wooden block, on a magnetic strip, or with blade guards to prevent damage. Avoid storing knives loosely in a drawer where they can knock against other utensils or in hard-material knife blocks like marble, glass, or steel.

Conclusion

Understanding how knives dull, learning the differences between sharpening techniques, and following best care practices will keep your blades sharper for longer. If you’d rather leave sharpening to a pro, check out my Pricing page or Contact me to get started.