How to Sharpen a Cold Steel Knife Blade?
by SR Knives Amazing Cold Steel KnivesIn
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.
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Created on Dec 3rd 2018 07:06. Viewed 358 times.