When is it time to sharpen a knife?

When is it time to sharpen a knife?

It's time to sharpen a knife when it can't cut a medium ripe tomato (after honing) with ease. 

Ok. That's simple.

Since some 4-6 million knife sets are sharpened or purchased new every year, and there are some 122 million households in America, it follows that most knives would struggle with a medium ripe tomato. They are dull and in need of sharpening. 

Honing is the process of re-aligning ("trueing") material that is already part of the knife. It makes what's on a knife blade straight and pointy again to the extend that it's possible without removing material.

Typically, honing is accomplished with a simple steel or ceramic hone in a rod shape. These don't remove metal. Rather, honing is a way to microscopically align as much of the metal on a knife back into a cutting point without removing material on the knife. 

When honing:

  • Do so with equal strokes per edge
  • Use roughly the same angle on each side

Sharpening, on the other hand, creates an entirely new edge on a knife by removing metal. This new edge can be maintained there after with honing until that "rounds out the blade" and sharpening is required again. 


Order your knives sharpened on the internet with Vivront.com

Interested in the sharpening process?  

Older post Newer post