Understanding Knife Sharpening

It's an inimical assumption that a sharp knife is more perilous than a dull knife. On the contrary, a sharp knife is safer and more predictable since when one is cutting something with a sharp knife, the chance that it will slip towards your finger is lessened; this is not the case with a dull knife. Other than that, a sharp knife simply cut well than their dull counterpart. Meaning that it requires less force to get through food and thus making the work less laborious. So when you are cutting something you are not ripping it but slicing through which is something good for delicate greens and herbs. You can  buy knife sharpener here. 

Another very misunderstood subject that one must take note of in sharpening knives - is steeling and stropping. The reason for this is many take using a knife as a no brainer since however you sharpen things, the end result is simply the same. While they serve the same purpose, the process is entirely different. So, whenever you see someone who is a wanna be, or a seasoned cook and even including a celebrity chef who rubs their knives energetically against the grooved butcher's steel indicating that this is the way to sharpen knifes, It only shows the absurdity of what they are doing. Read more great facts, click here

Understanding how it is to sharpen a knife involves determining the part of the knife that needs to be processed in order to accomplish the purpose. Working with the steel of the knife, we don't really intend to sharpen it but merely to thin out the metal part which is the actual cutting edge throughout the entire blade of the knife. It is also used to realigned those deformed edges due to dents and metal flakes that has been peeled off because of a stern crash. When you do stropping, you are actually also sharpening the knife but you are simply refining the edge on a micro level to make it smooth. The movement for stropping is dragging the knife backwards, whereas in steeling you push the blade forward.

Also, contrary to the popular belief that knife edge does get dull because it losses some metal due to the constant rubbing across on the surface of a medium and thus losing some atom in the process, that wear happens too, but it is something that has a very minimal effect. The actual dulling of the knife occurs on a micro level where the thin edge easily chips off and it is not because of being subjected to the significant amount of pressure that is applied when cutting, but it is actually the tendency of our hands to wobble left and right when we are cutting food that makes the very thin metal to chip, bend, and fold. Please view this site  https://www.hunker.com/12485695/the-proper-way-to-sharpen-a-kitchen-knife for further details.