What To Look For In A Good Knife

sharpening

Does your sharpening technique depend on the type of steel your knife uses?

Certain steels are harder to sharpen, sure, but you’d still use the same technique. That said, you can pretty much use any tool to sharpen any knife, it’s just a matter of gearing your sharpening technique to fit the blade and sharpening tool.

Whether you’re sharpening harder steels such as 154CM or BG-42 steels (used in everything from hardware tools to aerodynamic equipment) or softer steel such as stainless steel or Chrome Vanadium (built into Case knives), you should stick to the basics: sharpen at a 15-20 degree angle and fashion any burrs off with a ceramic rod.