Now that you know what an appetizer is doing, it is of course also useful to know how it works. When using an appetizer steel, it is important to know at which angle the knife should be turned on and how hard the steel is of the blade.
Grind
If you grind the knife with the wrong corner, you can damage the knife. In addition, there is a danger that the knife can become bone if you grind the knife with too large or too small cutting angle. You determine the right grinding cake by looking at the corners of your knife. Because the smaller the corner, the sharper the knife. For example, the angle of a Japanese knife is very small due to the hard steel species, and the knife can therefore be sharpened very sharply. European knives are made from a softer steel species and are therefore sharpened at a larger angle.
- Double -sided cut knife: Slijphoek from 20 - 25 °
- Unilateral cut knife: Slijphoek from 15 - 17 °
Hardness
- European knife hardness of 52-58 HRC
- Japanese knife hardness of 58-61 HRC
A stretch steel, made of steel, has no function on knives with a hardness of more than 58 HRC. After all, these knives are so hard that this cuts in the onset steel. To turn on these knives, you must use a ceramic attachment steel. For an aggressive stepping method, a deposit steel with diamond layer is a perfect solution. With this you do not put the blackberries back, but you remove a minimum layer from the steel. This starter steel has a higher grain size, which is comparable to the grain structure of sandpaper.
Dutch
Deutsch
Dutch
Deutsch (Österreich)
Français
English
