The Role of Blade Angle in Sharpness
Understanding Blade Angles
The angle of a knife's blade plays a big part in how sharp it is. When we suggest a 15° angle for sharpening, we mean you should sharpen both sides of the knife to 15°, resulting in a total angle of 30°. A smaller angle makes the blade thinner and sharper, but it might not stay sharp for long. On the other hand, a larger angle makes the blade stronger but less sharp.
Impact of Blade Angle on Cutting Efficiency
The blade angle also affects how well the knife cuts. A smaller angle means the knife can cut through food more easily. However, if the angle is too small, the blade might not be strong enough and could get dull quickly. So, it's important to find the right balance between sharpness and strength. This balance helps the knife stay sharp and makes cutting easier. Buying a high-quality kitchen knife will make your life a lot easier knowing you won't have to do much maintenance to the blade.
1. Choosing the Right Steel for Edge Retention
When it comes to keeping a kitchen knife sharp, the type of steel used in the blade plays a crucial role. Different steels have different properties that affect how well they hold an edge and how often they need to be sharpened. Let's dive into the details of high carbon steel versus stainless steel, popular steels for kitchen knives, and how steel hardness affects sharpness.
High Carbon Steel vs. Stainless Steel
High carbon steel is known for its ability to hold a sharp edge for a long time. This type of steel contains a higher amount of carbon, which makes the blade harder and more durable. However, it can rust if not properly cared for. On the other hand, stainless steel is popular because it resists rust and stains. But, it doesn't hold an edge as well as high carbon steel. Chromium, molybdenum, vanadium, and tungsten are added to stainless steel to improve its sharpness and edge retention. A brand of kitchen knife that uses a high carbon steel known as Japanese Damascus steel is SolBlade. Their collection offers a Chef's Knife, a Santoku Knife, and a Paring Knife.
2. Maintenance Practices to Keep Knives Sharp
Proper Sharpening Techniques
Sharpening your kitchen knives correctly is key to keeping them in top shape. It's not just about grinding the blade; it's about doing it the right way. Using a sharpening steel can help you maintain the edge without removing too much metal. Hold the steel vertically and run the knife edge along it at a consistent angle. This practice will keep your knives sharp and ready for use.
The Importance of Honing
Honing is different from sharpening. While sharpening grinds the blade to form a new edge, honing straightens the existing edge. You should hone your knife every time you use it. This simple step can make a big difference in how well your knife performs. Remember, honing your blade right can extend the time between professional sharpenings.
3. Common Mistakes That Dull Knives Quickly
Improper Cutting Surfaces
Using the wrong cutting surface can also dull your knives quickly. Cutting on hard surfaces like glass, marble, or ceramic can cause the blade to lose its edge much faster. Instead, use cutting boards made of wood or plastic to help maintain the sharpness of your knives. Even the best quality knives will become dull if used on inappropriate surfaces.
Neglecting Regular Maintenance
Regular maintenance is crucial for keeping your knives sharp. This includes proper storage, regular honing, and timely sharpening. Storing knives loosely in a drawer can cause them to jostle against other utensils, dulling the edge. Instead, use a magnetic knife holder or a knife block. Additionally, honing your knife regularly helps maintain its edge between sharpenings. Neglecting these practices can lead to a knife losing its sharpness much faster than it should.
