Sharpening differences worth knowing about your knives and sharpeners
This short informational note is an encouraging one in the sense that it may well be offering interested readers something new in line with how to better manage their knives, whether they are kitchen knives used for different purposes, or hunting knives, or knives used as tools in the workshop. It is driven towards the combined and regular use of knives and sharpeners, a recommended and encouraged practice.
Perhaps you did not know this before. Even when not in use for long periods of time, knives can lose its sharpness and the serrated cutting edges can become ineffective. Perhaps you did not know this either. Having a sharp knife about is actually a lot safer than keeping a blunt knife about. Keeping knives sharp, whether for use in the kitchen, on the hunting terrain, or in the workshop, is a well-worn and recommended practice.
Perhaps this interesting difference is new to you too. There is a stark difference between actual sharpening and what is known as honing. Although it is unusually rare these days, honing rods are used to refine an already sharp edge. Sharpening, on the other hand, does just that. But perhaps regular users of knives should think more seriously about using honing rods. Regular sharpening causes sharp edges to eventually curl over.
But when you hone a knife, you get your knife’s edge to be restored to its original and proper condition. It is said that sharpening is only entirely necessary when the honing process is no longer able to refine the sharp edges as intended. It becomes something of a last resort. Lastly, have you ever thought of becoming a collector? Not only is this hobby steeped in history, it can be a rewarding enterprise where well-looked after antique knives increase in value over time.