Knife sharpening Forms for Pima
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FAQ
A waterstone (or whetstone) is essentially a rectangular block of stone used to sharpen and hone the edge of a knife or any other sharp steel tool, really. All the experts I spoke to agreed that using a waterstone is the best way to keep your knife in top condition, though it does take a little getting used to.
Straight- edge knives are honed and Double-D® edges receive a fresh edge on a grinding wheel. Knives then move to high speed buffing where the burr is removed, taking the knife edge from sharp to super sharp. Knives are then carefully cleaned and repackaged for their trip back to the customer.
In fact, a 20 degrees angle is often considered the best sharing point for most knives. It is our experience that kitchen knives sharpened to 17 to 20 degrees cut very well and are still durable. For pocket or outdoor knives, a 20 degree angle would be on the low side of ideal.
Most professional chefs say whetstones are the only way they sharpen their knives. Unlike electric and manual sharpeners, which have fixed blades to sharpen edges to a precise angle, whetstones allow a higher degree of freedom so you can hone blades to any angle with greater control.
It's also why you should hone often, but sharpen rarely. A honing steel is a tool used by many professional cooks to realign knife blades.
The majority of kitchen knives are sharpened to a 17 to 20-degree angle. Many Western knife angles fall into the 20-22 degree category. Asian knives sold in the U.S. usually have a more acute angle and both sides are sharpened to about 15 degrees.