Knife Sharpening Fallkniven

Knife Sharpening Fallkniven Diamond steel D12.
Kitchen knives, which need to be quickly sharpened, are preferably honed by our diamond steel D12. This oval steel is covered with fine diamonds and you will find that the result comes fast even if the knife is made of a hard, stainless steel. To insure a long life of the steel, we have covered the surface with titaniumaluminanitrid, an extremely hard and sophisticated material, only is found on exclusive products. The diamond steel is used for establishing the wedge-shape of the edge and in certain cases, the micro-teeth made by the diamond steel might deliver a very good cutting performance, e g for fresh bread.

The diamond/ceramic whetstones DC3 and DC4.
Knife Sharpening Fallkniven We’re happy to present something everyone has been waiting for – a combination diamond/ceramic whetstone that will handle all your sharpening needs. The newly-developed DC3 and DC4 whetstones consist of a fine diamond stone (25 micron) and a very special ceramic stone, made of synthetic sapphires. The advantage of these materials, although they get worn, will still keep their flat shape this is important when you sharpen your knife. And, since these materials are the hardest we know of, they will sharpen any steel, even these extremely hard powder steels. You don’t need any lubrication for these stone but now and then you should consider cleaning them with warm water and liquid soap. The stones might feel coarse from the start but will become smoother/better after some use. A leather pouch is included.

How to use the whetstones:
Use a fine or superfine diamond stone, the edge you get will generally suit all purposes. Lay the blade flat on the whetstone, raise the ridge of the blade by its own thickness and move the blade in circles or figures of eight. Alternatively, try cutting thin slices from the whetstone! Impossible, of course, but now you are holding the knife at the right angle and making the right movement. Start with the diamond whetstone, and finish with the ceramic whetstone.

Thick or thin edge
Try for yourself to shape the edge which fits your wishes best by grinding and honing the edge to different thicknesses. Keep in mind that a thick edge will last better than a thin one, but doesn’t feel as sharp nor does it cut wood like a thin edge will – find out what suits you best. Always keep the knife sharp, as a proper knife will be used with respect and will do the job perfectly well, a dull one might cause injury.

The felt-tip trick

Knife Sharpening Fallkniven

It can be difficult to see where on the edge the whetstone is working, but the following trick can make it much easier. Color the edge with a felt-tip pen or similar, and it will immediately be easier to see exactly where the sharpening occurs.

Test the sharpness
The best way to test the sharpness is to draw very lightly the edge on a fingernail. You can feel directly whether the knife is sharp or not, and it is a fairly safe way to test the sharpness.

Convex edge

Click Photo

Several of our knives have a convex edge (axe edge). This kind of edge can seem difficult to sharpen. However, if you use a handheld diamond whetstone and the above mentioned felt-tip trick, it is fairly easy to sharpen the convex edge, but as with everything, practice makes perfect Knife Sharpening Fallkniven .

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