The trick is actually not in the technique you use, but rather it’s with the abrasive that’s being used to sharpen. Softer abrasives, like aluminium oxide stones, Japanese water stones, or Arkansas stones, are simply not abrasive enough to remove material and form an edge on modern stainl...
Obsidian blades are the Sharpest knives in the world, they have been used for many different things throughout history. One of their most common uses is as a weapon, especially when they were first discovered and could be easily chipped into thin or sharp pieces to make them more effective ...
A small number of posts on this blog have been about knife sharpening; probably nowhere near as much asshouldbe on here considering how knife-heavy our content is, but nonetheless we do have a couple articles: What’s the Best Way to Sharpen Stainless Steel Knives? How to Use a Japanese ...
Sharp is typically used to describe objects with a well-defined edge or point that can easily cut or pierce, such as knives or sounds that are distinct and piercing. In contrast, crisp often refers to something marked by freshness or a new or brisk quality, like fresh produce or a cool,...
Chefs often make use of sharpening steel to maintain their knives. Once the knife is at the proper angle to the sharpening steel, it should be pulled backward up toward the handle while also being slid along the length of the blade. People new to using a sharpening steel for knife honing...
While my passion is pocket knives I'm also a huge fan of fixed blade and specialty knives. Many of our readers have asked me about machete's so I thought it was about time I shared my guide to choosing the best machete. In the table below and towards the bottom you'll see my list...
– an unsharpened knife is a dangerous knife. Not only do they not do as good a job as a sharpened one, but it becomes a liability. Because an unsharpened knife will not cut through as easily as it used to, it becomes easier to potentially cut yourself. Sharpen. Those. Knives. ...
And what is the bottom of the handle, the butt of the knife? Because that is often useful too. Some knives are built with a little point for breaking windows open in an emergency down there at the bottom of the handle. Some have holes in them for tying to a long piece of wood to...
Stainless steel is a popular material for Santoku knives because it is less expensive than ceramic but still very sharp and durable. It may require some additional maintenance to keep the blade in good condition over time. No matter which type of blade you choose, using a Santoku knife properl...
The knife features a 3-inch blade with single-bevel edges, and TPE rubber handle for a secure grip. Its overall length is 7-3/4 inches. The carbon steel blade is 3.1mm (~1/8″) thick and should sharpen easily. I’m a fan of Mora Craftline knives. They’re essentially slabs of ...