What good is a knife that is so dull and does not cut anything? Pocket knives are handy but because of the accessibility, they are used for all types of purposes.
A person can be seen using a pocket knife for cutting boxes, carving wood, opening food packages, or even poking at an unidentified bird and then wiping the blade on his or her pants and putting it back in a pocket.
People enjoy a dull blade senselessly, a dull knife takes more force to use. It requires only a few minutes to sharpen the dull knife. One of the methods to sharpen a dull knife is using a rod.
1. Rods Are Good For Honing The Edges Of Knives
Rods are also known as sharpening steel. While the rods sharpen your knife, they really hone the blade, giving the same result as sharpening the knife on a stone.
There Are Many Kinds of Rods.
The most common is the steel honing rod also known as sharpening steel. This is a very reliable and effective way to strop your knife. Rods may be made of ceramic and diamond.
Both these materials are reliable as they are two of the hardest materials used in existence. Diamond rods create smoother blades but both can sharpen knives very quickly.
Hold The Rod By The Handle, Such That The Rod's Tip Is On The Counter
Place the tip on an old tea towel on top of your chopping block or cutting board to be safe. So that you do not leave gashes in the countertops, and dull the knife at the same time. The rod must be held straight up and down so that it is perfectly vertical.
Find Your Bevel Angle
You must determine the angle at which you have to hold the blade against the rod. Pocket knives must be held at a 25 to 30-degree angle.
Go to the local knife shop or hardware store and tell them to determine the angle of the knife, if you do not feel confident that you have the right angle.
Swipe The Knife's Edge Along The Rod
Swipe slowly and use a light touch. Do not push the knife against the rod with too much pressure. Move the knife from heel to tip as you swipe it down along the rod, maintain the same angle throughout the stroke.
Switch Sides So That You Hone Both Sides Of The Knife
If your knife is sharp you only have to swipe the knife along the rod a number of times on each side. If the knife is very dull, you have to swipe the knife several more times.
If you are nervous when sharpening your own knife, you may bring the knife in to get sharpened by a professional.
Regular sharpening of a knife is necessary because accidents happen more likely with a dull knife because a force is needed to cut down the things.
You should not scratch the blade while sharpening it, do not rush and try to remain within the original cutting area.
Always sharpen your pocket knife at a particular angle which may be between 30 to 45 degree and if you go beyond this, then you can get your knife never sharpened in the correct way.
Can Oversharpening Wear Down The Blade?
Overtime, honing the knife will not be enough to get it to make efficient cuts. Too many of the burr’s microscopic teeth have broken away. Now it’s time to create a new burr by using an abrasive material to remove the older one.
Your honing steel is not capable of doing this. This time you are going to remove part of the blade really. To be realistic, you won’t see a noticeable difference if you re-sharpen your Chef’s knife. If done correctly the sharpening process removes enough steel from the blade to re-establish the burr.
So you need not get concerned about the miniature in your knife if it is truly necessary to resharpen them. You should get your knives sharpened once or twice a year.
Most of us do not keep microscopes in the kitchen, it is not possible to visibly determine if a knife has lost enough of its teeth to need a new burr or if the blade needs to be honed so the teeth are realigned.
Honing will not remove any of the steel of the blade and you can do it in less than a minute. If the knife continues to cut like it is dull, it is because it is truly dull. It needs to be resharpened. There is only one way to successfully re-sharpen a knife blade.
You need to use something abrasive to remove an extremely small amount of Steel from the edge of your knife and reestablish the burr. You will not wear down your blade if you sharpen the knife only when necessary. And if you use honing steel regularly on the quality knife, it will be less often than you think.