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Sharp Knives
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I want to sharpen kitchen knives - is there a drill attachment that would help?
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I use a set of these every six months or so, and then touch up with a steel every time I use the knives.
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A drill-based tool might be labour-saving, but the risk is that you create an uneven edge - taking more metal off at certain points of the blade.
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A drill-based tool might be labour-saving, but the risk is that you create an uneven edge - taking more metal off at certain points of the blade.
Only if you want to grind your knives to nothing very quickly. Many people swear by an old fashioned steel which I never got the hang of....I have got one of these which I find very good and quick.
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Traditional ceramics do chip more easily (think china cups).
Modern ceramics are much tougher.
A lot of knives are made from zirconium oxide. Sometimes called zirconia or Zircon (trade name)
Machine tools are made from industrial ceramics such as silicon nitride. That's so hard and tough it can cut metals like steel and still remain sharp.
The point about ceramics is that they are hard, so don't tend to wear.
A soft mild steel blade will blunt quite quickly. Slightly harder steels will take longer to become blunt, but can be more brittle. I seem to remember it is something to do with the crystal structure of the various iron-carbon compounds. Words like Austenite, Pearlite, Martensite come to mind, as well as other alloying ingredients such as vanadium and molybdenum.
As you move toward stainless steels, they are harder and retain their edge longer, but might need a diamond steel to sharpen them properly.
Next up is the lower-end ceramics like Zirconium. Then, right at the top end are the industrial ceramics like silicon carbide and silicon nitride.
Modern ceramics are much tougher.
A lot of knives are made from zirconium oxide. Sometimes called zirconia or Zircon (trade name)
Machine tools are made from industrial ceramics such as silicon nitride. That's so hard and tough it can cut metals like steel and still remain sharp.
The point about ceramics is that they are hard, so don't tend to wear.
A soft mild steel blade will blunt quite quickly. Slightly harder steels will take longer to become blunt, but can be more brittle. I seem to remember it is something to do with the crystal structure of the various iron-carbon compounds. Words like Austenite, Pearlite, Martensite come to mind, as well as other alloying ingredients such as vanadium and molybdenum.
As you move toward stainless steels, they are harder and retain their edge longer, but might need a diamond steel to sharpen them properly.
Next up is the lower-end ceramics like Zirconium. Then, right at the top end are the industrial ceramics like silicon carbide and silicon nitride.
