Thread: What's your Kinfe maintenance?

Originally Posted by celticcrusader

Works great with larger kitchen knives, never had any issues

Just quick question.

How do/can i tell which set of holes to use.

I mean, how can a person tell what angle a particular knife is, there are two sets of holes so I assume different knives have different angles.

Lastly, does it matter how small a knife is, for instance my EDC is a very small Victorinox pen knife, the little one with a nail file and tweezers, can I sharpen that tiny thing with those sticks?

Originally Posted by STF

Just quick question.

How do/can i tell which set of holes to use.

I mean, how can a person tell what angle a particular knife is, there are two sets of holes so I assume different knives have different angles.

Lastly, does it matter how small a knife is, for instance my EDC is a very small Victorinox pen knife, the little one with a nail file and tweezers, can I sharpen that tiny thing with those sticks?

Good question Steve, the angles are clearly marked out, one set of holes are 20 degrees, and the other 25 degrees, even though most Pro Chef knives have a more acute angle of around 15 degrees including my own, the 20 degrees being a more obtuse angle it still hits the bevel creating a smaller micro-bevel and does the job perfectly, on the other hand, my Miyabi Japanese knife needs a more specialist approach when sharpening, it's a real fine slicer of a knife with a 10-degree bevel a combined 20 degrees at the apex, making more like a razor than a knife.


Yes you can definitely sharpen your Swiss Army knife, for your Swiss Army knife, first use the coarse stones set at the 20-degree angle then switch to the 25 degrees with the finer stones, the same principle you set a definite apex with the courser stones at 20 degrees then go with the 25 degrees to make a finer micro bevel. PS don't use the 25 degrees for your kitchen knives only the 20 degrees.

Bevel angle for knives depends on what you want it to do. A fine slicer like a sushi knife will have a very acute (steep angle) bevel which makes it, as Jamie said, more like a razor. But, it must be treated with great care as it is fragile. A clever or chopping knife will have a very obtuse (blunter angle) bevel as the force is more the tool than a precision edge. An obtuse angle is not as sharp but much more durable.

I keep a stone on the window sill. I give my vintage, high carbon blades a touch, each time I use them.

Only because the wife don't know how to respect a good knife. Sure likes it when I'm done with it.

Mom always got mad, cause I'd never tell her when I sharpened them, and she'd always cut herself.

Its what ya get fir not letting my go out and play, mom.

Sharpening my Miyabi Japanese Chef knife, which is hardened to an impressive Rockwell 66, I wrongly stated in the video that I finished by stropping on Diamond emulsion 0.05 microns, in fact, it was 0.02 microns my mistake, which is about 100,000 grit equivalent. the knife is sharpened at a 10-degree angle.

With that fine of "grit" etc. I see there is a fair amount of flexing on the blade.

Any opinion on that?

Originally Posted by 32t

With that fine of "grit" etc. I see there is a fair amount of flexing on the blade.

Any opinion on that?

The Miyabi knife is pretty flexible the blade thickness is pretty slim compared to my other Chef knives, it's also much harder than most if not all other Chef knives, being hardened to Rockwell 66, so I can see why there is such an acute-angled bevel with incredibly hard steel, a precise fine-edged cutting tool.

Originally Posted by STF

Just quick question.

How do/can i tell which set of holes to use.

I mean, how can a person tell what angle a particular knife is, there are two sets of holes so I assume different knives have different angles.

Google could be your friend here. If you aren't sure what grind angle to use, many knife makers publish blade care guides online. Victorinox and Henckels are two examples of this.