Knife Sharpening Experts: Stamped Knives vs. Forged Knives

We all agree. If a knife isn’t sharp, what’s the use, right? The sharpness of the blade will make all the difference in the world. And sharpness is largely dependant upon the quality of the blade material from which the knife is made. You’ll need to determine whether or not to get stamped knives or forged knives. Let’s make it clear.

Stamped Knives. Stamped knives are stamped out of, or cut from, sheets of metal using a template of predetermined size and shape. This process is called precision machining. As most of these stamped knives are generally flat and thin, the process is done quite quickly. But because they are so thin, they aren’t that dense and do not hold their edges very long. Unfortunately, this means more frequent sharpening is required by stamped knives than forged knives.

 

As a matter of fact, some stamped knives sets claim that you needn’t ever sharpen them. They’ll stay sharp for a lifetime, the package will say. Please, don’t believe that. All things change over time, including the sharpness of a knife’s edge.

The blade of a stamped knife is usually fitted and fastened onto its handle and is not, therefore, thought of as a solid piece of metal. A loose handle could easily result in your having to throw the knife away. Such a waste. It’s good to know that not all stamped handles are this way. Some stamped knives have handles that are fitted over the tang.

Stamped knives are also lighter, and have less balance, than forged knives. So you’ll have to grip it fairly tightly and have to use much more pressure whenever you use them. Doing so will increase risk of injury.

▪ Advantages: Fairly inexpensive. Lighter in weight.

▪ Disadvantages: Usually unreliable handles. Requires more force, more work from the user. Increased risk of injury during strenuous jobs. Poorly balanced. Needs frequent sharpening.

Forged Knives. Forged knives are not stamped. They are carefully made with great attention to detail. Steel is heated to extreme temperatures and set in a mold. It is than hammered out to form the blade. As a result, forged knives are denser and heavier than stamped knives and have better balance because of it. And while their tempering process results in a blade of extreme hardness, it is also more flexible. It usually has a nice thick bolster with a tang that is enclosed by the handle and is usually secured with three rivets.

▪ Advantages: Much better balance. More weightier and so is more maneuverable. Metal is stronger and can last many years. Requires less sharpening. Less risk of injury as less work is required from the user. Solid bolster to increase safety. Secured, durable handles.

▪ Disadvantage: Costs more. Weightier. Critical Point. Maybe 10 years ago all of the above would be undisputed. Not so today. There is quite a bit of dissent about the quality of stamped knives and whether or not they rival the quality of forged knives. Here are the popular points:

▪ Some stamped knives are made with a high quality steel to begin with.

▪ Some knives are stamped initially and then followed up with a forging process.

▪ Today’s manufacturing process (especially involving heat) can produce stamped knives that are just as good as forged knives, if not better.

Just as good as forged knives, if not better. That’s quite amazing. Here’s another critical point:

▪ Many prefer a forged knife because of its weight distribution, the resultant ease of maneuverability and the comfort and safety of the bolster.

What’s it to be then? It seems fairly easy to decide. If you’d like some strong, long-lasting knives, get forged knives. If you’d like something fairly disposable that you’d prefer not to have to maintain, get stamped knives.

But if you’ve got the time, the means and the desire, shop around. There are high quality stamped knives out there now. Some have good weight on them, too. They’re relatively young on the market, so you’re going to have to track them down.

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Len Q. is a master blade sharpener and an adventurer who strives to protect the natural world.  If you would like to learn about

 

            ▪  Knife Sharpening:  How to Sharpen Knives, Maintain and Store Them

            ▪  The Fastest Way to Sharpen, Tests for Sharpness, Steeling and more

            ▪  Sharpening Other Edges (Maintaining and Storing Them)

               (i.e. Chain Saws, Gardening Tools, Axes)

            ▪  Maybe you’d like a Free Guide:  Sharpening Lawn Mower Blades

           

Find it here at www.MakeKnivesSharp.com 

Knife Sharpening Experts: Sharpening Stones

There are so many kinds of knife sharpeners out there.  It could be exciting just to select one.  You could use an electric grinder but that’s pretty major.  Only professional sharpeners should go there.  Maybe you’d like an electric sharpener, the ones where all you’ve got to do is just swipe the blade through.  Perhaps you’d like a sharpening guide system where you’ve got a sharpening stone and an angle guide combined.  Ever thought of a sharpener on a key chain?  Imagine that. 

 

Most sharpeners are designed with speed and ease in mind.  Most things are.  A basic sharpening stone is not.  Using a sharpening stone isn’t fast.  But it isn’t very slow, either.  Would you believe that it could be the fastest, the cheapest and the most dependable way to sharpen a knife’s edge? 

 

So what are the “many” advantages of using sharpening stones over everything else?  Let us count the ways:

 

▪  It could be the fastest way to sharpen because you’ll do it right there where you are.  You needn’t go anywhere or wait to have it done for you.

 

▪  It could be the cheapest because you won’t have to pay for services rendered.  No gas money spent dropping it off or picking it up.

 

▪  They’re more reliable than electric sharpeners.  It’s pretty easy to overheat an edge on an electric sharpener.  In a few seconds, the blade edge could be ruined.  No kidding.  The abrasives move fast enough that you’ve got to pay close, constant attention. 

 

▪  Sharpening stones are more dependable than  automatic sharpeners.  You’ll be one skilled individual if you’re able to maintain the same sharpening angle for both sides of the edge each time you swipe the knife.  Maintaining the right position from tip to heel isn’t so easy.  If you haven’t mastered it, the edge may seem sharp initially, but you’ll need to swipe it again before you know it.

        

Special note:  There are high priced electric knife sharpeners out there that claim “never” to detemper you knife edges.  I can’t speak on the reliability of such claims.  Just be very cautious if you decide to use one.      

 

▪  Many sharpening stones come in compact sizes.  They could fit right in your hand.  An axe stone, for example, looks like a really fat cookie.  A very safe cookie.  Some rectangular stones are like a little thin bar of chocolate that comes in a box (anybody hungry?).  And most of us have seen tiny sharpening stones in a special pocket on a knife belt holster.  Don’t forget the ones on a key chain.  Talk about handy.  Sure isn’t so easy with most other types of knife sharpeners.

 

▪  And best of all, you can take sharpening stones practically anywhere you need to go, except maybe underwater or flying through the air.  Really almost anywhere.  (Outer space isn’t recommended.) 

 

If you do decide to pick up a sharpening stone, you’ll have some choices.  There are water stones, oil stones and diamond stones (don’t get any ideas).  Each kind having its own varieties available and each with its own set of advantages.  Whichever type you choose, sharpening stones usually come in two halves.  One half has a coarse grade that’ll get your blade’s edge good and sharp.  The other half has a much finer grade for refining that edge to razor-sharpness.  This is real good for kitchen knives.  Just one stone can easily take care of many, if not most, of your every day sharpening needs.  

The most recent addition to sharpening stones is the ceramic sharpening stone.  Many people aren’t even aware that they’re out there.  They are only meant to sharpen steel knives.  They are not meant to sharpen ceramic knives.  Because they are much harder than steel, be sure to sharpen your steel knives carefully.  Metal comes off the edge much faster than all other sharpening stones and so sharpening happens much faster.

 

Using a sharpening stone to sharpen a knife is still the most dependable and reliable way to sharpen your blade edge.  It’s very simple.  Very effective.  It could be the fastest, the most inexpensive way to sharpen knives.  When you know what you’re doing, you’ll save your knives, too.  Be very careful.

 

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Len Q. is a master blade sharpener and an adventurer who strives to protect the natural world.  If you would like to learn more about

 

            ▪  Knife Sharpening:  How to Sharpen Knives, Maintain and Store Them

            ▪  How to Use Sharpening Stones, Including Sharpening 

                Angles, Lubrication and Coarseness

            ▪  Tests for Sharpness, Steeling, Stropping and more

            ▪  Sharpening Other Edges

               (i.e. Chain Saws, Lawn Mower Blades, Gardening Tools, Axes)

             

Find it here at www.MakeKnivesSharp.com 

Knife Sharpening Experts: Electric Knife Sharpening

If you’re a person who has many knives, many edges to sharpen at a fairly consistent pace, electric knife sharpening is for you.  So much time and effort will be saved.  But take heed.  Using these devices without proper training and only a little experience could be a regrettable move. 

 

Electric knife sharpeners are well known for producing great heat while sharpening.  Friction from the metal edge against the sharpener over time will do that.  You’ve got to know just how hot you’ll allow the metal edge to get.  If your blade changes color on you, if you’re waiting for that to be the sign, you’ve blown it.  If you see sparks, forget about it.  Your blade edge has been overheated and has lost its temper.  Yeah, you’ve got an angry knife on your hands!  (Ha!)  No.  To lose temper on a blade means that you have weakened it.  Made it brittle, even pliable.  Just imagine using it now.  That is a knife that you don’t want.     

 

Even knowing that, electric knife sharpeners have improved a great deal over the last decade.  Some of them are astonishing in what they claim they’re able to do.  Many are quoted as saying that they “will never detemper” a knife’s edge.  Wow.  Wouldn’t that be something?  To never, ever have to worry.  Truly amazing.   

 

What about the sharpening angle?  This is the angle of the bevel that determines the functionality and durability of each knife.  Some modern electric knife sharpeners have high precision knife guides that it is said will achieve the exact sharpening angle they want, precisely.  You needn’t concern yourself over it.  Some sharpeners actually claim that they will do as much as convert the existing sharpening angle of some knives to a different, more high performing sharpening angle.  Another says that it’ll get the edge to a condition that is better than the factory edge.  It’ll give it a sharpening angle that performs better than that given by the one’s who’ve made the knife.  Truly awesome declarations, one and all.

 

Many of the latest electric knife sharpeners have improved to having several sharpening stages all in one.  The first stage is meant to get the edge to sharpness.  You could stop right there if you wanted.  The second stage is usually a finer sharpening with smaller abrasive particles than is found in the first stage.  It is meant to get the edge to razor-sharpness.  The third stage is meant for stropping.  How about that?  An electric knife stopper to get your edge silky smooth.  Absolutely extraordinarye.

 

Electric knife sharpening has truly come a very long way.  If everything they claim is true, why would anyone want to know how to manually sharpen their knives?  A very good question.  Here’s your answer:  It isn’t possible to take most kinds of electric knife sharpeners away from home and out into the field.  Many of them are battery powered but they’re size or bulk doesn’t make transport very practical.  It isn’t very wise to take an electric knife sharpener out camping or on a fishing trip.  You really shouldn’t take it out on a boat or on a hunt.  With electric knife sharpeners, you’ve got to be near an outlet or in a secure and safe location. 

 

Many times then, it just isn’t sensible.  Too many times you’ll need to sharpen your knife’s edge right where you are, where all you’ve got is yourself, maybe a pack and your own two hands.  But most of all, more than all of this, sharpening on a sharpening stone will still get you the sharpest edge possible.  It is still the most reliable way to sharpen your knives.   

 

If you only need to sharpen your knives while you’re at home, an electric knife sharpener is probably all you’ll ever need.  But if you’re an active individual who often needs to do some sharpening while you’re out in the world, you’ll want to learn how to sharpen knives with your own two hands.  And don’t worry.  You’ve got many choices to make that happen. 

 

Knife sharpening isn’t difficult.  It just takes a bit of practice.  Once you’ve got it, you’ll have a very valuable skill that’ll last your lifetime.  You can do it anywhere, anytime.  Isn’t that something all by itself?  And when you’re home, surrounded by the many advantages of modern living, your electric knife sharpener can get your knife sharpening done for you in two flashes.  Truly incredible, to be able to manually and electrically sharpen your knives.  There’d be no circumstance you couldn’t overcome.

 

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Len Q. is a master blade sharpener and an adventurer who strives to protect the natural world.  If you would like to learn more about

 

            ▪  Knife Sharpening:  How to Sharpen Knives, Maintain and Store Them

            ▪  Tests for Sharpness, Steeling, Stropping and more

            ▪  Sharpening Other Edges

               (i.e. Chain Saws, Lawn Mower Blades, Gardening Tools, Axes)

           

Find it here at www.MakeKnivesSharp.com. 

Knife Sharpening Experts: Sharpening Angles

You’ve decided to sharpen your knives yourself.  No more squandering money by handing them over to a professional sharpener.  No more throwing away your dull knives just because you don’t know how to sharpen them—and refuse to turn them over to a professional.  Good for you! 

 

You’ll need to know about sharpening angles then.  A person shouldn’t be sharpening a knife if there’s no mind to the angle.  It determines the purpose of the knife.  Pay close attention to them.  If you don’t, you really will be wasting time.  The sharpening angle of a knife is the sloping angle of the edge.  It determines the cutting effectiveness of each knife.  When you achieve the right sharpening angle, the edge will be as sharp as possible for as long as possible when used correctly. 

 

Think about kitchen knives, especially a chef’s knife.  The sharpening angle is pretty small.  The edge is very thin.  This is good because you want your knife to work fast.  In the kitchen, you don’t want to keep repeating strokes with all the cutting you’ll need to do.  How about utility knives or hunting knives.  They’ve got much larger sharpening angles.  This is also good because you want these types of knives to have a more durable edge.  Their cutting jobs are much tougher than what you’d find in the kitchen (no bones allowed).  Generally speaking, then, small sharpening angles are best for fine cutting, when you really need razor-sharpness.  Large sharpening angles are best for rough cutting, for tough jobs that need lasting sharpness. 

 

Maybe you’re thinking that it’s not so important.  A sharpening angle doesn’t really matter as long as you can make it sharp.  Allow me to answer freely.  Don’t think that way.  Take those thoughts right out of your head right now.  The sharpening angle is monumentally important.  Even were you to achieve sharpness with an incorrect angle, you’ll be sharpening again before you know it.  It just won’t last.  Compare the angles of different types of knives to each other.  Inspect their angles carefully and think of how each is meant to be used.  You’ll see it plainly.  It really does matter.

 

Every knife edge has an appropriate sharpening angle to maximize its efficiency and durability.  They’ve been tested and tested by knife manufacturers.  It’s been proven.  So here’s one crucial point you need always remember:  Don’t ever attempt to remake the edge.  To alter the sharpening angle.  It’s just not practical and will likely result in making your knives less than their best.  Trust each knife’s sharpening angle and maintain it.  You’ll get the best performance out of your knives that way.

 

Be precise and be very careful.

 

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Len Q. is a master blade sharpener and an adventurer who strives to protect the natural world.  If you would like to learn more about

 

            ▪  Knife Sharpening:  How to Sharpen Knives,

                Maintain and Store  Them

            ▪  How to Achieve the Correct Sharpening Angle for your Knives                 

            ▪  Sharpening Devices, Tests for Sharpness, Steeling, Stropping and more

            ▪  Sharpening Other Edges

               (i.e. Chain Saws, Lawn Mower Blades, Gardening Tools, Axes)

           

Find it Here at www.MakeKnivesSharp.com