Angles of knife sharpening for woodworking machines
Planer knives require timely maintenance because:
- Blunt surfaces do not work well on wood;
- when processing soft rocks with blunted knives, the surface is covered with lint and irregularities;
- erased edges crumble;
- during planing with blunt edges overloads the engine and power units.
Attempts to sharpen blades by hand with diamond stones usually only produce short-term results. Because of poor dressing, blades soon have to be resharpened. This is why professional carpenters only use mechanical sharpening.
Basic rules of knife sharpening in knife heads
In this publication an attempt is made to consider in detail and in an accessible form the questions of improvement of quality of knife sharpening and recommendations are given on increase of durability and service life of knives in production conditions.
Blade heads are subdivided into filleting and profiling. They differ mainly by the type of knives used, constructive features of knives fastening and methods of heads fastening on spindles of machine tools. There are also knife heads equipped with exchangeable carbide plates, but they are used, as a rule, for manufacture of high-precision and high-quality molded products and not retrained (as wear plates are replaced with new ones). Though it should be noted that in conditions of Russian reality and pseudo economy some manufacturers prefer to regrind them on the front plane once or three times. According to the method of attachment to the shafts heads are divided into tools with mechanical attachment (nut) and a hydraulic clamping.
Ploughing head is a knife head, in the body of which straight knives are installed, designed to create a flat machined (milled) surfaces on the parts and workpieces.
It’s acceptable to profile planer knives to get shallow profiles, with a milling depth of no more than 3 mm. It is connected with insufficient strength of these blades and possibility of their destruction while processing workpieces, especially in case of overloading which is very dangerous. Angular heads are equipped, as a rule, thin imported knives with thickness of 3 mm and width of 30, 35 mm and domestic. in accordance with national GOST 6567-75. width of 25, 32, 40 mm (length depends on width of processing).
Profile knife head is called a knife head, in the body of which thick profile knives are installed. Thickness of domestic blades (according to GOST) is 6 mm, import blades. 5, 8, 10 mm, width. 50, 60 or 70 mm (depending on profile depth), length depends on processing width. This applies to both domestic and imported knives. Imported knife heads as well as profile knives (blanket) have fine precision knurling on base surfaces allowing correct and high quality knives setting in knife heads without special devices.
Depending on the application (milling soft or hardwood materials), the knives are made of high-speed tool steel (HSS) or with the use of hard alloys (HM).
Blades of knife heads are resharpened on back surface only. There are some exceptions, though, i.e. к. Some Russian manufacturers, not having special equipment or not having possibility to sharpen tool in some service center, sharpen it on the front face of blade, sharply reducing its resource, since sharpening more than on 1/3 of thickness is impossible, it is unsafe.
According to the method of sharpening, the knife heads can be divided into straight and profiled planing heads.
The algorithm for sharpening a planer knife head is as follows. On a special device (rule) the knives in the knife head are set so that all their vertices (blades) are located strictly on one circle when rotating the head. Then, the knives are fixed in the body of the head with special bolts. The knife head is mounted on the sharpening machine in such a way that the rear surface of the knife (sharpened back edge) is strictly parallel to the plane of the grinding wheel.
The abrasive tool is brought to the rear surface of the blade. The position of the abrasive tool is determined by the spark which is formed when the wheel slightly touches the sharpening tool over the whole plane of the trailing edge. If this does not happen (that is, if there is no spark), then during the sharpening process, there will be a change in the angular parameters of the cutting tool, which will lead to either a decrease in the durability of the knife or a decrease in the quality of the resulting surface (which indicates improper settings of the machine).
If there is no sharpening equipment for sharpening planer knives directly in the knife head at the enterprise, knives can be sharpened on flat-grinding sharpening machines equipped with devices for mounting knives and exhibition of sharpening angles on the knife, after which knives can also be aligned and fixed on the head with a rule or other device (special template). However, it is necessary to understand that it is impossible to achieve the same accuracy of tool sharpening, quality of the resulting surface and durability of knives, as using the above-mentioned method.
The grinding wheel on the sharpening machine moves in three directions: rotation, reciprocating motion along the axis of the knife head, linear motion perpendicular to the axis of the knife head.
When sharpening planer knife heads you should pay attention to a number of peculiarities. Different blade back angles on conventional and fluid clamping planer heads. Rear angle of knives in conventional planing knife heads 45°. Rear angle of knives in hydraulic knife heads is 60° (not to be confused with the angle of sharpening on knives, the standard of which is 40°, but there may be other values. depending on conditions and modes of cutting).
Thus, knives in conventional and hydraulic knife heads have different angles of sharpening. The cutting force required to separate the chips from the workpiece and to obtain the correct cutting parameters depends on the value of the sharpening angle. The smaller the angle of sharpening, the lower the cutting forces, but as the angle of sharpening decreases, the cutting edge begins to lose its resistance, leading to frequent tool changes in the process. It must be remembered that heads with sharp angles are suitable for soft wood, and those with dull angles for hard wood. It is advisable to experiment in each case with a sharpening angle, usually within ±5°. Sometimes to increase durability of a knife, on its back side you make a small bevel 1-2 mm wider at a blunt angle, than the blade itself (this angle may differ from the main one by 5-7°). This chamfer allows the cutting edge (blade) strength and tool life to be increased. As a result, in the process of cutting the back angle will change that will lead to increase of the area of contact of the back edge with the processed workpiece and to some increase of the blade heating from the friction forces that is acceptable, but you should remember that the bevel should not be more than recommended, otherwise it will lead to intensive heating of the blade and decrease its durability during work.
Basic knife types
Before you start sharpening the knife, it is necessary to find out what material it is made of. There are several types of knives:
- Carbon steel knives are the most affordable, made of an alloy of iron and carbon, easily sharpened and remain sharp for a long time. From the disadvantages it can be noted. oxidation of the knife blade from the interaction with food or an acidic environment, because of this, on the knife appear rust and stains, and the products acquire a metallic taste. Over time, after the formation of plaque on the blade, the oxidation stops.
- Low-carbon stainless steel knives. made from an alloy of iron, chromium, carbon and in some cases nickel or molybdenum. Knives made of stainless steel are inferior in hardness to carbon steel, so they blunt quickly and require regular sharpening. Advantages include. resistance to corrosion.
- High-carbon stainless steel knives. a higher grade of knives, with increased m carbon and cobalt or vanadium additives. Due to the higher-quality alloy, this type of knife does not require frequent sharpening and is not subject to corrosion.
- Damascus steel knives are mostly made as edged weapons, but there are also kitchen versions. Damascus steel knife is a multi-layered blade made of different high quality alloys. The disadvantage is the high cost of knives.
- Knives made of ceramics. have gained popularity because of their sharpness and ability not to blunt for a long time. But in addition to the advantages, ceramic knives have a significant disadvantage, which is their fragility when falling from a height and weak resistance to fracture.
A sander (sharpening stone)
Sharpening stones are available in different numbers of abrasive grains per square millimeter. Therefore, for rough sharpening and finish grinding, it is necessary to use stones with a minimum and maximum m abrasive. Foreign-made donuts have information on the number of abrasive grains in their marking. You have to choose the sharpening stone of domestic production “by eye” or ask the seller which one should be used for primary sharpening and which one for finishing sharpening.
Mechanical sharpeners are mostly used for sharpening kitchen knives. Sharpening process though fast, but quality leaves much to be desired. For this reason, for hunting and sport knives, it is recommended to use other methods of sharpening.
Modern models of electric grinders, allow achieving a high quality of sharpening, due to the built-in function, automatically determining the angle of the blade. An electric sharpener is excellent for both household use and for sharpening knives in catering organizations. There is a wide range of electric sharpeners, so the price may vary, but if you want your knives to always stay sharp, you should buy the more “advanced” and expensive models.
Musate. designed to keep the edge of the knife sharp. The shape of a musat resembles a round file with a handle. Musats are included in knife sets, and many owners, often confuse them with a tool for fully sharpening a blade. Please note that with a mousate you can keep the sharpness of a sharpened knife, but if the knife is completely blunt, it will not be possible to sharpen it with a mousate.
This sharpener is used for sharpening small and medium-sized knives. The sharpener is designed to enable you to sharpen your blade at an angle you select. Lansky sharpener consists of a shank with a detachable point and two angles connected with each other. Angles simultaneously serve as a vice for the knife and a scale for selecting the sharpening angle. Included with the sharpener are also sharpening stones of various grit sizes marked ANSI.
Sharpening and polishing machines
Sharpening machines are used mainly in manufacturing, for high-precision sharpening of blades of rotating shafts. In addition to high-precision machines, there are abrasive wheels with electric drive and rotating discs for grinding. Sharpening knives on such machines, should be made only by an experienced master, because due to the speed of rotation of the wheel or disc and the high temperature of heating, with any unsuccessful movement, the blade of the knife will become worthless.
How to choose correct angle for sharpening
It all depends on the type of knife. 20 degrees is considered the optimal angle, but these figures vary:
- 25 degrees. for filleting and professional knives.
- 10-15 degrees. Japanese knives, razors and scalpels.
- 20-40 degrees. hunting knives and blades.
- 30-40 degrees. knives designed for cutting carpets, wires, cardboard and other complex jobs.
Choose 15-20 degrees, but be guided by the type of product and select the degree depending on the instructions.
Do not sharpen too much during sharpening. Apply medium pressure to the blade. Do not forget that when you get a burr, you need to turn the sharpening stone to the fine grained side, or use a mussat for finishing and polishing.
After the knife is sharpened, its sharpness can be checked on paper, cloth or any vegetable.
What is the angle at which to sharpen an ordinary kitchen knife
Most people have simple, medium-priced knives in their kitchens. An angle of 40-45 degrees is appropriate for kitchen products. Do not forget that the chosen value should be divided by 2, then we get the angle at which you need to spend the blade on the surface of the stone. For example, to sharpen a kitchen knife, you need an angle of 22.5 degrees, relative to the surface.
To correctly guess the degree, use a simple trick: make a 45 degree angle out of regular paper and then roll it in half. Hold the paper against the sharpening stone and start sharpening away from you.
Sharpening is a continuous sharpening motion, which requires strength and stamina. Lift the handle when the stone reaches the bend of the blade, it will help maintain the specified angle. Remember to apply slight pressure on the blade to keep the blade perpendicular to the edge. The grinding technique remains unchanged, only the fine-grained side is used.
Types of knife sharpening devices
The sharpening stone for sharpening knives was probably the first device of its kind. A simple, and most importantly, affordable tool has successfully coped with its task for many thousands of years.
With the advent of steel blades, they were sharpened with special rocks of stone, most often of volcanic origin, in the photo an example of knife sharpening with Japanese water stone
To this day, the classification of machines depends on this once-unalternative sharpening stone. According to the type of abrasive material can be:
In the modern world, though, the sharpening stone can be used to sharpen just a simple hunting knife. Otherwise the quality will be less than desirable. Besides, only soft metals can be sharpened with stones, if cutting part of the blade has hardness more than 55 HRC, it cannot be sharpened with improvised means.
Important! Each type of blade has its own angle of edge. And during sharpening, it is necessary to hold it along the entire length of the workpiece to be sharpened.
Some types of modern sharpening stones are still in use today. An example of such natural stones are Japanese water stone (we showed it on the photo above) or American “arkansas. Masters sharpeners even hold special master classes on sharpening knives with natural stone. Interestingly, it is soaked in water, sometimes with a soap solution, before the machining process, and dried after work. The whole process resembles a mystery for the initiated. So it should not come as a surprise that these rocks are too expensive, and most sharpeners use artificial abrasive surfaces.
Knife sharpening stones
These are artificially hewn bars with an abrasive coating that are suitable for manual sharpening of both carpentry and locksmith tools, and for kitchen knives.
A bar (sharpening stone) is an abrasive tool whose grit size can vary
Sharpening stones, depending on the material of which they are made, may have different degrees of wear resistance and granularity. Let’s look at the main types of materials that are used in the manufacture of sharpening stones:
- Natural stones, such as novaculite or Japanese water stone. Not easy to work with such tools. They require certain skills and workmanship.
- Diamond (diamond-powdered). available in various shapes and grain sizes. Wear-resistant. Reasonably priced.
- Ceramic. A more modern type of sharpening stones. Combine the strength of a diamond coating with the hardness of a natural stone.
- Artificial: electrocorundum or carbide. Abrasive that wears down quickly, is of low quality and low price.
Artificial abrasives are created by mixing diamond powders of different fractions as well as electrocorundum and carbide.
Important! The material used to bind the rock is of great importance, as well as the percentage ratio of all the elements. The stronger and better the composition (this also applies to the particles themselves), the more durable the sharpening abrasive will be.
A variant of the diamond-powdered knife sharpener
And there are two kinds of bonding elements. galvanic bonding and soft bonding. In the first case, the crystals are glued strictly to the surface of their base, made of nickel alloy. Essentially, the crystals are arranged in a very thin layer on the stone. A soft bond is a chaotic arrangement of binding and abrasive elements. The second type is less resistant.
Knife sharpening stones
If we talk in more detail about the sharpening stones, we should talk about the main varieties used in such tools, it will help to understand in detail the process and understand how to sharpen a knife correctly. But before we talk about them, we cannot avoid mentioning the stages of sharpening, which in this context will play a decisive role in the description of different materials and machines.
Let us now describe the main varieties of sharpening stones.
Equally effective at all sharpening phases. There are artificial analogs (ceramic-based), but professionals use the original, natural materials. Stones require special care, because the most important rule of the master is a perfectly flat surface of the sharpening stone.
“To check the degree of alignment of a stone, use a simple method. Wet the bar and place it on a piece of paper on a flat surface. The imprint allows you to evaluate the level of smoothness of the stone.
Novaculite, or “Arkansas,” “Turkish,” “Belgian” stones, are natural slates and chalcedony with flecks of tiny particles of garnet and quartz. Today both natural stones and their artificial substitutes are used.
Important! Stones only work in combination with special oil lubrication. The unusual and unique structure of the stones enables their use in various stages of work.
Moustache for sharpening knives
A musate is a kind of file, most often mounted vertically. The peculiarity of this tool is that its surface is magnetized, which means that metal flour will not fall on you.
How to correctly sharpen a knife
For qualitative sharpening of the machine you need experience and certain knowledge. Let’s start with the basics.
Optimal angles of sharpening and degree of sharpness for kitchen knives
It’s no secret that there are a lot of knives for different materials. A good hostess has her own knife for vegetables and meat. Consider the correct sharpening angles for different tools.
|Type of tool||Sharpening angle|
|Razor and medical scalpel||10-50°|
|Professional for chefs||20-25°|
|For demanding jobs||25-30°|
|Roughing and Cutting||25-30°|
|Professional for fish||25°|
|Professional vegetable knives||35°|
|Hunting and “Swiss” (sharp) knives||30-35°|
|Hunting and “Swiss” blunt-resistant blades||40-45°|
For your information! Sharpest knives are considered blades with an angle of sharpening of 50°, such versions with a certain steel grade can cut nails. When sharpening knives you can vary the angle at your own discretion within the named range.
In general, the sharpness of the blade depends on the shape of the blade. And it, in turn, must correlate with certain clear correlations between the blade and the blade.
For example, a strong blade will be the shape of a trapezoid, and the sharpest blade will be an isosceles triangle
How to sharpen a knife at home
The process is not complicated, but rather laborious. Without sharpening experience, it is pointless to try this process. Usually masters use two sharpening stones with different abrasive densities. coarse and fine.
“The blade of the knife must always be wet. You can use special oils or sharpening liquids.
The next step is to choose the angle of sharpening. Here we refer to the table above and take the range from and to. Do not forget that the smaller the angle of sharpening, the faster the knife will blunt. It will be difficult for a beginner to keep the same angle. To go through this step more successfully, it is important to hold the knife with both hands.
To maintain the right angle, beginners can be advised to grind a special blade out of wood, the angle of which would correspond to the required angle of sharpening. Carefully place the blade on this blade, angle it towards the sharpening surface and start working.
We start the work on a coarse-grained stone, and then, when the stage of grinding the edge comes. with a fine abrasive
How to sharpen a knife with a moussate at home
Sharpening in the balance. The blade is led along the whole length of the tool, usually several such “passes” are enough.
The process of sharpening with a musate is quite simple. Place the instrument in one hand, the knife in the other
To prevent the blade from slipping off, the moussate is equipped with a special stopper or a guard, which prevents the blade from injuring your hand.
How to correctly sharpen a knife on an electric sharpening machine
Sharpening process is basically the same as sharpening by hand. The only difference is that in this case it is not the blade that is wetted, but the sharpening blade itself. Usually it happens automatically, as in the machines we talked about above.
Mistakes commonly made when sharpening knives with your own hands
Everyone knows that it is better to prevent errors than to correct them later. That’s why HouseChief editorial staff.ru has prepared a list of the most common blunders of beginners when sharpening knives:
- Incorrectly set sharpness angle.
- Resharpening the blade. When you put too much pressure on the sharpening blade, it can get damaged or even cracked.
- Sharpening an unprepared tool or a worn sharpening disc.
- Use of the musate at all stages of the work. As we know, a musat is used for finishing a cutting edge.
- Use of an abrasive of fine grit.
All these details must be taken into consideration at the stage of work organization. See how to properly sharpen a knife with a sharpening stone in this video.
Types of devices for sharpening knives
The sharpening stone for sharpening knives is probably the first device of its kind. A simple, and most importantly, affordable tool has successfully coped with its task for many thousands of years.
With the advent of steel blades, they were sharpened with special rocks of stone, most often of volcanic origin; the photo shows an example of knife sharpening with Japanese water stone
To this day, the classification of machines depends on this once-unalternative sharpening tool. According to the type of abrasive material can be:
But in the modern world, the only thing you can sharpen with a sharpening stone is a common hunting knife. In other cases the quality will be desirable. Besides, only soft metals can be sharpened with a stone, if the hardness of the cutting part is higher than 55 HRC, you can’t sharpen it with improvised means.
Important! Each type of blade has a different angle of edge. And during sharpening, it must be held along the entire length of the workpiece surface.
Some types of modern sharpening stones are still used today. An example of this are natural stones, such as Japanese water stone (we’ve shown it in the photo above) or American “arkansas. Masters sharpeners even hold special master classes on sharpening knives with a natural stone. Interestingly, it is soaked in water, sometimes with a soap solution, before the machining process, and dried after work. The whole process resembles a mystery for the initiated. So it should come as no surprise that these rocks are too expensive, and most sharpeners use artificial abrasive surfaces.
Sharpening stones for knives
These are artificially hewn stones with an abrasive coating that are suitable for manual sharpening of both carpentry and locksmith tools and kitchen knives.
Sharpening stones are abrasive tools whose grit size may vary
Depending on the material from which they are made, the stones may have varying degrees of abrasion resistance and grit size. Let’s take a look at the main types of materials that are used in the manufacture of sharpening stones:
- Natural stones, such as novaculite or Japanese water stone. Working with such tools is not very easy. They require a certain amount of skill and craftsmanship.
- Diamond (diamond-powdered). available in various shapes and grits. Wear-resistant. Democratic price.
- Ceramic. Represents a more modern type of sharpening stone. Combining the hardness of the diamond coating with the hardness of natural stone.
- Artificial: electrocorundum or carbide. Rapidly grinding abrasive, is of low quality and the same price.
Artificial abrasives are created by mixing diamond powders of different fractions as well as electrocorundum and carbide.
Important! The material used to bond the rock, as well as the percentage ratio of all elements is of great importance. The harder and better the composition (this also applies to the particles themselves), the more durable the sharpening abrasive will be.
A variation of the diamond-powdered knife sharpener
And there are two types of element bonding. galvanic bonding and soft bonding. In the first case, the crystals are glued strictly to the surface of their base, made of nickel alloy. In essence, the crystals are arranged in a very thin layer on the bar. A soft bond is a chaotic arrangement of binding and abrasive elements. The second type is less wear-resistant.
Knife sharpening stones
If we talk in more detail about the sharpening stones, it is necessary to tell about the main varieties used in such tools, it will help to understand in detail the process and understand how to sharpen a knife correctly. But before we talk about them, we can’t avoid mentioning the stages of sharpening, which in this context will play a crucial role in the description of the different materials and machines.
Let’s move on to a description of the main variants of sharpening stones.
Used equally effectively in all phases of sharpening. There are artificial analogs (ceramic-based), but professionals use original, natural materials. Stones require special care, because the most important rule of the master is a perfectly flat surface of the sharpening stone.
“To check the levelness of a stone, use a simple method. Moisten the block and place it on a paper sheet on a flat surface. The pattern allows you to judge the smoothness of the stone.
Novaculite, or “Arkansas”, “Turkish”, “Belgian” stones are natural slates and chalcedony with inclusions of tiny particles of garnet and quartz. Both natural stones and artificial substitutes are used today.
Important! Stones work only in combination with special oil lubricant. The unconventional and unique structure of the stones makes them suitable for many different applications.
Scalper for sharpening knives
Musate is a kind of file, most often mounted vertically. The peculiarity of this tool is that its surface is magnetized, which means that you will not be sprinkled with metal flour.
How to properly sharpen a knife
To qualitatively sharpen the machine you need experience and certain knowledge. Let’s start with the basics.
Optimal sharpening angles and degree of sharpness for kitchen knives
It’s no secret that there are a lot of knives for different materials. A good hostess has her own knife for vegetables and meat. Consider the correct angle of sharpening for various tools.
|Type of tool||Sharpening angle|
|Razor and medical scalpel||10-50°|
|The professional version for chefs||20-25°|
|For tough jobs||25-30°|
|Razor and carving machines||25-30°|
|Professional fish cutters||25°|
|Professional vegetable cutters||35°|
|Hunting and “Swiss” (sharp) knives||30-35°|
|Hunting and “Swiss”, blunt-resistant||40-45°|
For your information! Sharpest knives are considered blades with an angle of sharpening 50°, such versions with a certain grade of steel can cut nails. When sharpening knives you can vary the angle at your discretion within the named range.
In general, the sharpness of a blade depends on the shape of the blade. And it, in turn, must correlate with certain clear correlations between the blade and the blade.
For example, the strongest blade will be in the shape of a trapezoid, and the sharpest. an isosceles triangle
How to sharpen a knife at home with a burr
The process is uncomplicated, but rather laborious. Without sharpening experience, it is pointless to try this process. Usually masters use two sharpening stones with different abrasive density. with coarse and fine grains.
“The knife blade must always be wet. You can use special oils or sharpening lubes.
The next step is to choose the sharpening angle. Here we are guided by the table above and take the range from and to. Don’t forget, the smaller the sharpening angle, the faster the knife will blunt. For a beginner, it is difficult to maintain the same angle. To go through this step more successfully, it is important to hold the knife with both hands.
In order to maintain the right angle, beginners can be advised to grind a special blade from wood, the angle of which would correspond to the required angle of sharpening. Carefully place the blade on this blade, lower the angle of the blade to the sharpening surface and start work.
Start the work on the coarse-grained block, and then, when the stage of grinding the edge comes, with the fine abrasive
How to sharpen a knife with a moussate at home
The sharpening takes place by weight. The blade is carried along the whole length of the tool, usually several such “passes” are enough.
The process of sharpening with the mousate is quite simple. Place the tool in one hand and the knife in the other
To prevent the blade from slipping, the mousate is equipped with a special stopper or a guard, which prevents the blade from injuring your hand.
How to correctly sharpen a knife on electric grinder
The sharpening process is almost the same as a manual sharpening. The only difference is that in this case it is not the blade that is wetted, but the sharpening disk itself. Usually it’s automatic, like the machines we talked about above.
Typical mistakes when sharpening knives with your own hands
Everyone knows that it is better to prevent errors than to correct them later. That is why the editors of HouseChief.Ru has prepared a list of the most common blunders of beginners during the sharpening of knives:
- Incorrect sharpening angle.
- Resharpening the blade. Occurs when excessive pressure is exerted on the sharpening blade, causing it to become damaged or even cracked.
- Unprepared sharpening tool or worn sharpening block.
- Use of a shredder blade at all stages of sharpening. As we remember, a mousette is used to finish the cutting edge.
- Using fine grit abrasive.
All these subtleties are important to consider already at the stage of organizing the work. On how to properly sharpen a knife with a burr, see this video.
How to sharpen the blades in a hair clipper
To qualitatively sharpen the knives in the clipper machine, it is important to observe a number of conditions:
- to do it when the part is removed from the main body;
- First, determine the sharpening angle;
- during the procedure, periodically measure it with an angle gauge, so as not to remove more material than necessary;
- When using electric tools with a rapidly rotating wheel (grinder or lathe) hold the knife not by hand, and a magnetic or other holder, so as not to be afraid of getting hurt and not to shift the blade because of this.
See the video on how to properly sharpen a hair clipper machine:
To sharpen the blades of hair clipper can also be at home, when the tool is inexpensive and easily replaceable. If it is a quality professional, it is better to entrust the procedure to a master. Go to a large service center, so you have a better chance that the machine will not be damaged.
If there is no possibility to assemble a complex tool for sharpening knives, you can do with improvised means and make manual knife sharpeners. A simple sharpener can be made out of an angular frame with a sulfur block embedded in it.
If the sharpener is complemented by a sliding carriage, then you will not have to hold the knife at a certain angle, which, in turn, will have a good effect on the sharpening of the blade. To make a movable carriage, you need a triangular-shaped bar and a magnet. It is best to use a neodymium magnet, which allows you to attract the knife and fix it securely. If you do not have such a magnet, you can take components from the HDD (hard drive).
Before you give a knife or other product for sharpening, you should familiarize yourself with the material, which will not only help in the manufacture of the sharpener with their own hands, but also save a certain amount. The main aspect is to gain additional experience, which will come in handy later.
Varieties of sharpeners for knives
Here are some of the best ideas for knife sharpeners.
The “House” sharpener
The working principle of this sharpener immediately makes you understand why this variation got that particular name. The point is that this construction consists of a bar and a sharpening device.
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Take the block and put it on the table. Its upper side should resemble a two-slope roof. The bevel angle is usually 20-25 degrees, because this is the ideal value. Then a blade is placed on one slope, and quietly sharpened.
Everything is simple enough and the creation of this design does not need detailed instructions on how to easily make a knife sharpener. The ultimate lightweight design.
A homemade knife sharpener
A great design that is available in almost every home. It is very difficult to imagine everyday life without it, because knives in the household very often get blunt, especially if there is a housewife who spends a lot of time in the kitchen for cooking.
Lansky-Metabo knife sharpener
The Internet is full of drawings of such a design that even the most inexperienced user can find a suitable one for himself. This setup is great for those who are serious about getting into professional sharpening.
The design is great for sharpening knives in colossal quantities, which is why all professionals and sharpeners use this particular design.
Based on all of the above, it is clear that the design is quite simple to use and make, but has its own difficulties and problems.
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There are several variations of this design, which everyone himself must choose based on his situation. If you do not often need to sharpen your knife, then the first option will do fine, if often, but in home conditions, then the second.
If you are a professional sharpener or work in a sharpening room, the third variant will do. Base on your opinion and your situation.