Sharpening 101

John Ward is the Vice President and General Manager of Acme United Canada

- John Ward

Sharpening has come a long way over the past several years: so what’s the latest technology and how can it help you become a proficient sharpener.

Many sportsmen and sportswomen believe that sharpening a knife to a lasting razor-sharp edge is equivalent to replacing the engine in their truck, but it’s really not that hard. I don’t know why people are so intimidated about sharpening knives, scissors, loppers, axes, chisels and anything else that cuts, but I do know that many people would rather just by a new pair or have someone else sharpen it for them.

Sharpening does require some practice, which is okay. Most things that you want to be good at requiring some practical experience. As with all endeavors, having the best tools for the task can make a huge difference in the outcome. I don’t necessarily mean the most expensive tools, but in some cases, this is also a factor.

Let’s start with the basics and keep this simple. A cutting tool has a sharp edge. It is comprised of at least one angled edge. As you use the tool, you begin to change the shape of the edge at a microscopic level. As usage continues, the edge degrades further until the instrument no longer functions properly.

You may choose to maintain your edge frequently as a butcher or Sushi Chef does. In this case, a light honing (straightening or deburring) may be all that is required to bring the blade back to its original form.

At some point, however, an edge will need to be sharpened more aggressively. Hunters, anglers, woodworkers, and others often use their tools until they have lost the original symmetry. In this case, it’s time to reestablish the angle.