Knife maintenance [Sharpening] ~ Nice knife life.

outdoor knife wears out as it is used and gradually becomes difficult to cut. But I don’t know how to sharpen it. To respond to such anxieties and doubts, inexperienced custom staff will explain how to while trying to sharpen.

Knife Maintenance 01, Shieldon

 

There is an image that sharpening the blade is hard to stick to. To respond to such anxieties and doubts about how to sharpen, inexperienced custom staff took on the challenge of sharpening for the first time under the lecture of Mr. Kushioka of Naniwa Polishing Industry Co., Ltd., a leading Japanese grindstone manufacturer.

 

Finally, we have prepared a video that introduces the sharpening process, so please refer to it along with the article.

Knife Maintenance 02, Shieldon

 

What to prepare

Medium whetstone No. 1000, Finishing whetstone No. 3000, sprayer, towel, waste cloth, camellia oil.

For this whetstone, we used Naniwa Polishing Industry’s new product “HUNTER”.

Knife Maintenance 03, Shieldon

 

First of all, from middle sharpening

Use from the 1000th whetstone.

Place a wet towel underneath to prevent the grindstone from moving during sharpening.

 

Wet the entire surface of the grindstone with a spray bottle (some grindstones may need to be submerged in water).

Knife Maintenance 04, Shieldon

Knife Maintenance 05, Shieldon

 

I will sharpen the blade immediately.

 

Place the knife on the grindstone at an angle of 45 to 60 degrees with the cutting edge side facing you.

Knife Maintenance 06, Shieldon

 

Next, with the image that only the tip of the blade touches the grindstone, lift the back of the knife slightly while keeping the blade in contact with the grindstone. The lifting angle is about 15 degrees.

 

Even if you say 15 degrees, you don’t get the image.

From the state where the blade is laid down on the grindstone, lift the back little by little and sharpen it at the angle when the cutting edge snaps onto the grindstone.

Knife Maintenance 07, Shieldon

It is difficult to sharpen the entire knife at once, so sharpen it in three places as shown in the illustration.

 

Using half of the grindstone (on the right side when facing the grindstone), sharpen straight from the tip ① of the blade.

 

Slide the knife back and forth on the grindstone while maintaining the angle of the knife as much as possible. 20 round trips are one guideline. When pushing the blade, apply force, and when pulling it toward you, relax and sharpen it.

Knife Maintenance 08, Shieldon

 

After sharpening, touch with your finger to check if there is a “burr”.

 

Whether or not the knife has been sharpened well can be determined by whether or not there is a blade shaving called “kauri”.

 

It is proof that you have successfully sharpened the “back”. On the other hand, if there is no “burr”, it is not sharpened and you need to sharpen it again.

 

If you touch the cutting edge and feel the roughness, it is OK.

Knife Maintenance 09, Shieldon

 

Next, we will sharpen the center with 20 round trips as a guide.

Knife Maintenance 10, Shieldon

 

Finally, sharpen the blade edge 20 times in the same way.

Knife Maintenance 11, Shieldon

 

Finally, take the “back”.

 

Change the direction of the grindstone. By using the grindstone evenly on the left and right, it is possible to suppress the reduction of the grindstone.

Knife Maintenance 12, Shieldon

Knife Maintenance 13, Shieldon

Then sharpen the backside.

 

Similarly, at an angle of 45 to 60 degrees, lift the back of the knife and put the cutting edge against the grindstone. When pushing the blade, apply force, and when pulling it toward you, relax and sharpen.

 

However, unlike the front side, if you lift your back too much or put too much force on the fingers that hold the blade down, the cutting edge will get caught in the grindstone at the timing of pushing the blade, so be careful.

 

As with the front side, first, make 20 round trips at the tip.

Knife Maintenance 14, Shieldon

 

Then 20 round trips to the center.

Knife Maintenance 15, Shieldon

 

And since it is difficult to sharpen the blade edge on the backside, sharpen it perpendicular to the grindstone. This is also 20 round trips.

Knife Maintenance 16, Shieldon

 

Check the “burr”, and if there is a burr from the blade edge to the tip, it is OK. Take the “back” as well as the front side.

Knife Maintenance 17, Shieldon

 

This completes the process of the medium whetstone.

 

On the front side, the tip is laid down a little and sharpened, so you can see that the line of the cutting edge is slightly bulging.

Knife Maintenance 18, Shieldon

 

However, the backside could be sharpened evenly from the root to the tip!

Knife Maintenance 19, Shieldon

 

Finish sharpening

Repeat the same process with the # 3000 finishing whetstone.

Knife Maintenance 20, Shieldon

 

Sharpen the front side in the order of tip part → center part → blade base part 20 times each, and remove the blade edge.

 

Change the direction of the grindstone.

 

Similarly, sharpen the backside in the order of tip part → center part → blade base part by 20 reciprocations, and remove the blade edge.

 

This completes the sharpening.

Knife Maintenance 21, Shieldon

 

Wipe off the dirt on the blade with a cloth and apply camellia oil to prevent rust. If it is difficult to prepare, olive oil can be used instead.

 

Finally, check the sharpness. Cut the paper while sliding the blade and check the overall sharpness.

Knife Maintenance 22, Shieldon

 

It cut comfortably. It seems that if there is a “burr” left or there is an unsharpened part, the fiber will get caught and it will not cut well.

 

By the way, if you want to correct a chipped blade, use a whetstone of No. 200 to 300, which has a strong polishing power, until the blade is no longer chipped, and then grind with a whetstone of No. 1000 or 3000 according to the flow introduced this time.

 

 

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