The properties of damask knives are truly unique and if you are interested in your knives retaining these properties for a long time, then you should read the following article. After all, even the best and sharpest knife will get blunt.
Abbreviation: why and which whetstone to buy ?
Incidentally, sharpening sticks are not suitable for re-sharpening Damascus knives. Such sticks are used to grind fine grooves in the blade, which counteract the sharpness. When reworking with a grinder or special knife sharpener, you should note that high temperatures can arise during processing, so special care is required, otherwise, the temperature load can have a negative effect on the crystal structure of Damascus steel.
This is how it works – sharpening Damascus knives – instructions
- To sharpen Damascus knives correctly you need one, or actually several, whetstones. A stone with a grit of 400/1000 is required for the first pass when grinding. A whetstone with a grain size of at least 4000, better 6000 – 8000, is used for re-polishing.
- Before the stones are used, they are moistened with water. It is best to soak in the water for about 30 minutes so that the stone can soak up. There should always be a light film of water on the stone while grinding.
- Since the blades are ground at around 15 – 20 ° degrees, this angle should also be adhered to when re-sharpening.
- Phase 1: Now the knife is sharpened over the “coarse” whetstone in a bow movement. (Depending on the condition of the cutting edge – 400 grit for very blunt knives, 1000 for less blunt knives) Perform the movement several times, then turn the knife over and repeat the process. Simply wipe the rubbed-off remains with a cloth or rinse with lukewarm water.
- Phase 2: Finally, the blade is polished with a “fine” whetstone (from 4000 grit, better 8000) and the final sharpness is improved. The sequence of movements is the same as in phase 1. The stone must also be moistened beforehand.