How to Sharpen a Cold Steel Knife Blade?by Rodney Daneial Amazing Cold Steel Knives
In general, sharpening a knife is supposed to be as one of the most difficult tasks, as it requires skills, method and the correct position to make the task successfully completed. Today’s innovative and modern stainless knives are bit harder and when properly sharpened is sure to help in the long run. The basic requirements that are needed at the time of sharpening the knives are a rough stock removal surface (diamond is preferable) and a finishing surface of hard stone or ceramic abrasive. The diamond and ceramic materials are especially used because they are harder than the steel and helps in to cut away the steel on the blade cutting surface easily.
There is a slight difference in sharpening the different kinds of knives. But in this post, we would be instructing you on how to sharpen a cold steel knife. Sharpening a cold steel knife is no different from sharpening any other kind of knives. The specialty of cold steel knives is that they a quite thicker than the usual blade and are made up of carbon, that is harder than the stainless steel, of which most of the knives are made. For the best knives and swords, SR knives and Swords offer the latest Cold Steel Knives in Canada at affordable rates.
Here are the ways to sharpen the cold steel knife and that it holds a good edge for a long time.
l Choose the abrasive
Before starting your sharpening process first you should choose the right abrasive that will help you complete your task faster like that of coarse stone. It is because cold knives are very thick and made of a carbon stone.
l Choose your angle
Choose the angle that is most perfect and comfortable for you. The good rule of thumb is 20 degrees but there is no definite rule, you can choose your angle as per your convenience.
l The higher the angle, the better it is
The more obtuse it will, the longer it will last. For better cut, keep the edge angle lower.
l Sharper edge, better output
Cold steels are very good steels with good brilliant heat treat. So, an edge of 10-15 degrees will have the best cutting ability.
l Get the right motion
Place the edge of the knife on the stone if the stone is flat on the table or it’s a rod. You have to move the stone along with the knife.
l Start with the blade
You have to start from the base of the blade and then move in the direction of the edge. In a way that you are trying to slice a piece off of the sharpening hone.
l While slicing motion, draw the knife away from the stone
At the time, you make the slicing motion, not to forget to draw the knife handle off the stone so as the blade of the knife is only focused. Later on, drive your focus to another side, to avoid the lopsided edge. Equally, sharpen both the sides.
l Remove the steel from both sides
When you will sharpen one side of the base another side will begin to fold. Creating a little lip on the other side that is called a burr. It can also be felt by touching the opposite side by your hand and determining that the sharpening contains the burr that would scrape your finger while the side you are sharpening will remain smooth.
Repeat this process till both the sides are equally sharpened and smoothened. SR knives and Swords also offer Hunting Knives in Canada.
Created on Dec 3rd 2018 08:06. Viewed 106 times.