Secrets of sharpening the knives .pdf

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Original filename: Secrets of sharpening the knives.pdf
Title: PowerPoint Presentation
Author: Jan Kovalcik

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Sharp your knife for high efficiency

jano.kovalcik@gmail.com

Bevel angle vs. knife using
• Home kitchen knife 30° to 35°
• Chef's knife, Professional knife 25° to 30°
• Meat cutting 25° to 30°
 (no bones cut ;)
• Fish cutting 20° to 25°
• Vegetables cutting 30° to 35°
• Outdoor knife, Pocket knife, Survival knife 30° to 35°
 (High sharpness)
• Outdoor knife, Pocket knife, Survival knife 40° to 45°
 (Long lifetime or splitting wood)
jano.kovalcik@gmail.com

Use sharpening systems or angle guide

jano.kovalcik@gmail.com

Sharpening scenarios
• 1. maintenance or leave factory bevel

jano.kovalcik@gmail.com

Sharpening scenarios
• 1. maintenance or leave factory bevel


You have to find original bevel angle

jano.kovalcik@gmail.com

Sharpening scenarios
• 1. maintenance or leave factory bevel
You have to find original bevel angle
 Use angle gauge


jano.kovalcik@gmail.com

Sharpening scenarios
• 1. maintenance or leave factory bevel
You have to find original bevel angle
 Use angle gauge or marker


jano.kovalcik@gmail.com

Sharpening scenarios
• 2. re-profile the knife edge to the new angle

jano.kovalcik@gmail.com

Sharpening scenarios
• 2. re-profile the knife edge to the new angle


You don't have to care what bevel was before

jano.kovalcik@gmail.com


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