Quick and simple to use kitchen knife sharpener that is made to hones blades back to original cutting edges. Block Knife sharpeners have a patent flex design that enable the honing rods to adjust to your blade. So, when you draw your blades threw the honing rods you can only make your knife blades sharper. You will not lose what cutting edges you already have on your blades, and you will not devalue expensive knives. You will find with our knife sharpeners unique flex design you can sharpen many different cutting edges. You will find Block sharpeners can take knives much sharper than brand new. We have knife sharpening videos to show you different techniques I use to sharpen different types of blades and cutting edges that you may find around your home. With Blocks kitchen knife sharpeners patent flex design in the handle design this enables the honing rods to adjust to many different types of cutting edges.
Knife Edge Styles
- V-edge the V-edge is the most common style for kitchen knives.
- Double bevel or Compound Edge A double beveled edge, also known as a compound edge, is essentially a double-layered V-edge. …
- Chisel edge Chisel edges are most commonly found on Japanese sushi knives like Santokus and Nakiris. …
- Convex edge …
- Hollow edge …
- Serrated edge …
- Granton edge …
Knife Edge Styles- Blocks kitchen knife sharpener sharpens.
Every knife blade is ground uniquely to form a sharpened edge. Each side of the blade that has honed an edge is referred to as a bevel. If you look closely at the blade of your kitchen knives, you should notice a part at the very edge that angles more steeply–this is the bevel.
Kitchen knives are easily one of the most commonly used tools on the planet. They are simple yet used for a variety of culinary tasks on a daily basis. But the very cutting edge that we rely on — and the source of the knife’s power–is nearly invisible to the unaided eye, a reason why we seem to take these trusty instruments for granted.
The majority of kitchen knives are flat ground, meaning the blade begins to taper from the spine to the edge. However, knife edges come in a variety of styles and differences in the way the blade is ground to make it sharp. If you look closely at the blade of your kitchen knives, you should notice a part at the very edge that angles more steeply–this is the primary bevel. Most of the time people refer to the Edge Angle—see the image below. Typically, this is about 15º to 25º for kitchen knives.
Cutting edges, you can sharpen with this kitchen knife sharpener.
Blocks kitchen knife sharpener sharpens all V-edge. 16 – 28
The V-edge is the most common style for kitchen knives. Like the letter V, these blades slant directly from the spine to the edge at a symmetric angle.
V-edges are the preferred design for most kitchen knife makers as they are easy to sharpen and hold their edge longer, though durability is sacrificed in favor of a fine edge.
Sharpens Double bevel or Compound Edge.
A double beveled edge, also known as a compound edge, is essentially a double-layered V-edge. Picture a large V with a smaller V on top of it. This is my favorite overall. It’s sharp and durable.
The secondary bevel, also known as a relief angle, serves to make the metal behind the edge thinner. In principle, a thinner-edged blade has a greater cutting ability given its lack of friction—but it is also more likely to sustain damage.
The idea behind a double bevel is to make the edge stronger and more resistant to rolling and cracking with the support of the secondary bevel.
A couple of Chef’s Choice knife sharpeners work this way—The M1520 and the M120 for example.
Sharpens Chisel edge.
Chisel edges are most commonly found on Japanese sushi knives like Santokus and Nakiris.
These blades are only ground on one side to form a single primary bevel, while the other side is left straight and flat. For this reason, chisel edge knives can be found in both left-handed and right-handed varieties.
The edge is usually sharpened between 20º and 25º, which comprises the total angle of the edge (the flat side has an angle of 0). Such an acute angle makes chisel edges exceptionally thin and sharp compared to most American and European knives.
This design makes chisel edge knives the preferred style for cutting delicate raw fish in sushi restaurants.
Sharpens Convex edge.
Convex edge blades feature two outward arcs that slope in and intersect at the edge. The resulting look of the edge resembles the slope of an airplane wing.
The curved design puts more steel behind the edge, making it stronger and sharper than V-edged blades.
Since the creation of a convex edge is a bit more sophisticated than others, they can be more difficult to sharpen effectively with home sharpeners. Because of this, convex edges often lose their shape and are eventually shaved down to V-edges.
Sharpens Hollow edge.
Hollow edge blades, also known as concave edges, curve inward–the opposite direction of convex edges.
These blades can get very sharp, but the limited steel supporting the edge makes them more susceptible to damage. Hollow edges are usually reserved for hunting and survival knives.
Some bargain-brand butcher knives may employ a hollow edge, but most quality kitchen sets will feature a stronger V-edge.
Blocks kitchen knife sharpener Sharpens any style Serrated edge.
Like chisel edges, serrated-edged blades are ground on only one side. The distinguishing features of serrated edges are the mini-arches, or teeth, that serve to protect the actual cutting surface and keep the edge sharp. block sharpener will sharpen any serrated edge knife.