Electron micrograph of the edge of a diamond blade for an ultramicrotome. The fibery looking stuff is contaminants on the blade. Cellular gook.

Good afternoon everyone.

The last time we talked about sharpening  I showed you how to put a quick edge on your steak knife before your steak got cold. This time around, I’m going to take you through the steps to put a more refined, sharper edge on your knives.

Why do you need a sharper edge? Won’t the quick edge I put on the steak knife work for everything?

Well, yes and no.

A quick edge on your main kitchen cutlery is better than a dull edge, but refining the edge has definite benefits. A refined edge will cut through things easier, giving you more control of the blade since you don’t have to exert as much effort. A better edge will also allow you to be more precise in your cutting, like making paper-thin slices of vegetables, or peeling the skin off of vegetables without losing half of it, or deboning meat. Since you are working on a proper cutting surface in the kitchen, a sharper edge will last longer between re-sharpenings, and will generally be quicker to sharpen because the main work has already been done. It takes more time to produce a refined edge, but it’s time well-spent.

Continue reading Sharpening 101.4 – Producing a More Refined Edge