Knife sharpening: learn how it works and CIMO's technique

Of all the characteristics a knife needs to have, the cutting edge is the most important, concerning user experience. Behind a flawless, clean, and precise cut, there are several processes and techniques that ensure the correct sharpening of the material.

By the way, do you know how professional knife sharpening works? The procedure involves several stages and the use of specific materials for each purpose and type of knife, meaning barbecue knives, kitchen knives, pocket knives, and cleavers are sharpened in different ways.

With this in mind, the CIMO Cutlery blog has prepared an explanatory material on the main techniques and processes of professional sharpening, so you can stay informed on the subject.

Read on and also discover how we deliver the best in cutlery and sharpen our own products! Check it out:

How are professional knives sharpened?

You probably already know, but it's worth repeating: sharpening is a mechanical process, in which the steel at one end of the product is ground to a specific thickness, which creates the so-called "cutting edge."

The more precise the technique, the cleaner the blade's cut, meaning the greater its ability to glide over materials uniformly, easily, and precisely. Furthermore, a sharp knife is an indispensable tool for daily use in the kitchen and for barbecues!

Technically, for everything to go well, it is necessary to pay attention to some fundamental characteristics for successful professional sharpening:

• Blade Quality

As important as the technique used, the blade material is one of the most important factors for the success not only of the sharpening itself but also of the structure, resistance, and usability of the final result – be it a knife, cleaver, pocket knife, etc.

For this reason, investing in a product made with steel of extreme quality – carbon, stainless, or Damascus – and origin is indispensable to obtain a powerful and effective tool for your needs.

• Equipment Used

The second step to obtaining a perfect edge is to pay attention to the equipment used for the procedure. Generally, 3 main pieces of equipment are involved in professional sharpening: the sharpening stone, the bench grinder, and the sharpening steel. Further on, you'll learn about each of them in more detail!

• Application Angle

Finally, on the list of essential characteristics for good professional sharpening is the so-called application angle – the angle between the knife blade and the sharpening equipment.

Each type of cutting instrument has a different angle, and it is worth remembering that an inadequate calculation of this positioning can result in an irregular, inefficient edge and cause premature wear of your knife or similar tool.

Types of Sharpening – Learn About Each of Them

Now that you know which aspects cannot be left out of professional action, it's time to understand how the procedure happens in practice! For this, we have separated 2 techniques more or less indicated for sharpening professional knives:

• Stone Sharpening

First on our list is one of the most rustic processes for sharpening cutlery pieces. For stone sharpening, only the equipment is needed, which is usually equipped with two sides: one to restore the sharpening angle and another to re-sharpen.

It works as follows: the stone should be soaked in water to make sharpening more efficient and precise. Once this is done, a sharpening angle (approximately 15º) must be set for each side of the blade.

With one hand on the handle and the other on the other end of the piece, make continuous movements along the entire length of the blade to create the cutting edge. It is important to maintain the same number of passes on both sides to avoid deformities.

Finally, just remove burrs and give the finishing touches with a sharpening steel.

• Bench Grinder Sharpening

This type of sharpening is usually the preferred method, precisely because it is automated and more precise than stone sharpening. The method consists of using an electric tool (bench grinder) equipped with a grinding wheel (a specific circular stone for grinding).

Using a bench grinder requires more care than a stone, as it generates sparks and is an electrical tool. However, the results are more practical than the previous procedure, especially concerning execution time.

The process with a bench grinder is very similar to that with a stone: it is necessary to position the blade at a specific angle (30 degrees) and ensure that both sides receive the same treatment.

The difference is the intensity of the movements, which needs to be cautious with the electric tool, as it can cause significant wear on the final product.

CIMO Sharpening – Learn About Our Technique!

So, were you curious to know which technique we use to sharpen our professional knives? Cutelaria CIMO is an expert in the field and has developed, over years of experience, a technique that combines the best of sharpening procedures for our products.

To begin, all CIMO blades are made with strict quality control from pre-sharpening, where we use two processes:

• Hollow grind: also called "concave grind," it is a type of grind ideal for hunter and survival style knives;

• Full flat: more traditional, the "flat grind" is recommended for culinary knives and general uses.

Our sharpening technique prioritizes the bench grinder process and is divided into 4 stages, up to the final polishing phase of the blade, which gives our products a vivid, shiny, and clean appearance.

Additionally, we respect specific application angles, which results in more precise and efficient instruments.

• Professional knives: 24 degrees;
• Pocket knives: 27 degrees;
• Hunting knives: 29 degrees;
• Machetes: 35 degrees;
• Kitchen knives: 23 degrees.

So, did you like our content? We are cutlery specialists and produce the best cutting equipment on the internet! To learn more about our processes and useful and practical tips for all occasions, follow our content updates and visit our store!

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