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How to test the sharpness of a knife?
Fact or fiction: Paper dulls a knife quicklyWhat type of knife should I carry while rock climbing?Canadian Law with respect to knivesWhat are some simple tasks to teach knife safety?Tactical Folder vs traditional knife patterns for EDCHave mainstream knife steels improved in the last generation?Restore knife to factory sharp conditionAre there any non-legal advantages of a non-locking knife?How can I make an obsidian knife?How to sharpen a peculiar looking knifeHow to follow an existing angle when sharpening?
In order for knives to be useful, they need to be sharp. If I am sharpening one myself, how do I know when I am done?
What would be a simple easy test of whether a knife is sharp enough?
knives knife-sharpening
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
add a comment |
In order for knives to be useful, they need to be sharp. If I am sharpening one myself, how do I know when I am done?
What would be a simple easy test of whether a knife is sharp enough?
knives knife-sharpening
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
12
Note that after honing and using knives repeatedly in similar situations, you will start to learn when the knife is honed to the finest edge without testing. The way the knife feels against the steel tells you where it is in the honing process, once you've learned how that changes with sharpness. And also you can learn to feel the sharpness with a thumb, but it's hard to describe what it feels like - you just have to feel it and then try using the knife and then remember which feelings match with more sharpness. At home the ultimate test is a ripe tomato (IMHO).
– Todd Wilcox
Mar 18 at 21:22
5
"Sharpness" is a bit more complicated than you realise I think. As an extreme example compare a bread knife with a razor. They're both sharp. but you wouldn't use a bread knife to shave with or a razor to cut bread. When you sharpen a knife you typically have two wet stones, one rough one smooth. The rough one shapes the blade the smooth one smooths the edge. There are advantages to a rough knife edge in some situations and a smooth knife edge in others. So you test needs to reflect your need. The tomato test will be cut easier by a rough edge, the paper test a smooth edge works better.
– Liam
2 days ago
add a comment |
In order for knives to be useful, they need to be sharp. If I am sharpening one myself, how do I know when I am done?
What would be a simple easy test of whether a knife is sharp enough?
knives knife-sharpening
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
In order for knives to be useful, they need to be sharp. If I am sharpening one myself, how do I know when I am done?
What would be a simple easy test of whether a knife is sharp enough?
knives knife-sharpening
knives knife-sharpening
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
edited Mar 18 at 14:32
Charlie Brumbaugh
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
asked Mar 18 at 13:46
Charlie BrumbaughCharlie Brumbaugh
49.6k16142284
49.6k16142284
12
Note that after honing and using knives repeatedly in similar situations, you will start to learn when the knife is honed to the finest edge without testing. The way the knife feels against the steel tells you where it is in the honing process, once you've learned how that changes with sharpness. And also you can learn to feel the sharpness with a thumb, but it's hard to describe what it feels like - you just have to feel it and then try using the knife and then remember which feelings match with more sharpness. At home the ultimate test is a ripe tomato (IMHO).
– Todd Wilcox
Mar 18 at 21:22
5
"Sharpness" is a bit more complicated than you realise I think. As an extreme example compare a bread knife with a razor. They're both sharp. but you wouldn't use a bread knife to shave with or a razor to cut bread. When you sharpen a knife you typically have two wet stones, one rough one smooth. The rough one shapes the blade the smooth one smooths the edge. There are advantages to a rough knife edge in some situations and a smooth knife edge in others. So you test needs to reflect your need. The tomato test will be cut easier by a rough edge, the paper test a smooth edge works better.
– Liam
2 days ago
add a comment |
12
Note that after honing and using knives repeatedly in similar situations, you will start to learn when the knife is honed to the finest edge without testing. The way the knife feels against the steel tells you where it is in the honing process, once you've learned how that changes with sharpness. And also you can learn to feel the sharpness with a thumb, but it's hard to describe what it feels like - you just have to feel it and then try using the knife and then remember which feelings match with more sharpness. At home the ultimate test is a ripe tomato (IMHO).
– Todd Wilcox
Mar 18 at 21:22
5
"Sharpness" is a bit more complicated than you realise I think. As an extreme example compare a bread knife with a razor. They're both sharp. but you wouldn't use a bread knife to shave with or a razor to cut bread. When you sharpen a knife you typically have two wet stones, one rough one smooth. The rough one shapes the blade the smooth one smooths the edge. There are advantages to a rough knife edge in some situations and a smooth knife edge in others. So you test needs to reflect your need. The tomato test will be cut easier by a rough edge, the paper test a smooth edge works better.
– Liam
2 days ago
12
12
Note that after honing and using knives repeatedly in similar situations, you will start to learn when the knife is honed to the finest edge without testing. The way the knife feels against the steel tells you where it is in the honing process, once you've learned how that changes with sharpness. And also you can learn to feel the sharpness with a thumb, but it's hard to describe what it feels like - you just have to feel it and then try using the knife and then remember which feelings match with more sharpness. At home the ultimate test is a ripe tomato (IMHO).
– Todd Wilcox
Mar 18 at 21:22
Note that after honing and using knives repeatedly in similar situations, you will start to learn when the knife is honed to the finest edge without testing. The way the knife feels against the steel tells you where it is in the honing process, once you've learned how that changes with sharpness. And also you can learn to feel the sharpness with a thumb, but it's hard to describe what it feels like - you just have to feel it and then try using the knife and then remember which feelings match with more sharpness. At home the ultimate test is a ripe tomato (IMHO).
– Todd Wilcox
Mar 18 at 21:22
5
5
"Sharpness" is a bit more complicated than you realise I think. As an extreme example compare a bread knife with a razor. They're both sharp. but you wouldn't use a bread knife to shave with or a razor to cut bread. When you sharpen a knife you typically have two wet stones, one rough one smooth. The rough one shapes the blade the smooth one smooths the edge. There are advantages to a rough knife edge in some situations and a smooth knife edge in others. So you test needs to reflect your need. The tomato test will be cut easier by a rough edge, the paper test a smooth edge works better.
– Liam
2 days ago
"Sharpness" is a bit more complicated than you realise I think. As an extreme example compare a bread knife with a razor. They're both sharp. but you wouldn't use a bread knife to shave with or a razor to cut bread. When you sharpen a knife you typically have two wet stones, one rough one smooth. The rough one shapes the blade the smooth one smooths the edge. There are advantages to a rough knife edge in some situations and a smooth knife edge in others. So you test needs to reflect your need. The tomato test will be cut easier by a rough edge, the paper test a smooth edge works better.
– Liam
2 days ago
add a comment |
8 Answers
8
active
oldest
votes
Try to slice a piece of paper. A good sharp knife makes a clean cut. A dull knife makes either a ragged cut, or worse, just pushes the paper to the side. I like this article: https://www.fieldandstream.com/articles/hunting/2014/08/paper-cut-testing-blade-sharpness#page-4 and YouTube is full of videos of people showing off their knives via this test.
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
14
Generally speaking though paper dulls knives very quickly and should not be done often unless you like to sharpen often.
– Nate W
Mar 18 at 23:10
12
@NateW - I believe this to be a myth or old-wives-tale. Of course, cutting anything dulls a blade, but is paper any worse than wood, fabric, plastic packaging, ad nauseum? I have serious doubts. I am going to do a little research and even put it to this community. I don't have the time right now, but look for a new question here at TGO.SE later today or tomorrow.
– cobaltduck
Mar 19 at 11:46
5
@cobaltduck Paper contains clay, so it's plausible that it would be worse for a knife than the other substances you mention. I look forward to the results of your experiments.
– David Richerby
Mar 19 at 11:59
11
@DavidRicherby If paper was so bad, I'd need to sharpen my X-actos / craft knives constantly. Paper is very tame when it comes to dulling an edge compared to other fibrous materials. And the grade of paper has an impact. It's mostly coated paper that contains minerals. Regular white paper is fine.
– Gabriel C.
Mar 19 at 12:50
5
Here's the Follow-up: outdoors.stackexchange.com/q/21846/9109
– cobaltduck
Mar 19 at 13:44
|
show 3 more comments
The back of a fingernail can be a good rough indicator while you're sharpening - see if it "catches" when you apply very gentle pressure at ~45 degree angle. This can also be a good way to check if the edge still has any dull spots.
answered Mar 18 at 17:04
tempest_coltempest_col
82217
3
+1 as this is the simplest and safest technique so far that can be done without any other resources (e.g. having paper or tomatoes to hand).
– Ynneadwraith
Mar 19 at 16:42
1
I second this method. It's what I was taught by more than one bushcrafter. Very similar to the 'brush thumb perpendicular against it' method, but maybe easier to get a feel for and maybe safer too (of course, use very little pressure or movement - a sharp knife will not take much to slice deep into a fingernail!)
– cr0
Mar 19 at 20:43
1
This is also a good technique for figuring out if your fish hooks are sharp enough. If they don't dig into the nail at a 45 degree angle, they need sharpening.
– Clinton Pierce
2 days ago
add a comment |
The best method in my opinion is one that must be learned, and involves moving your thumb across the blade, perpendicular to the blade not down it! It's very difficult to describe the feeling but if you do it on enough dull blades and sharp blades you will begin to be able to tell the difference.
One other thing I will do if im sharpening a knife for a friend or coworker to display how sharp it is is shave a couple hairs off the back of my hand. Lick your thumb, moisten the patch on the back of your hand and shave as you would with a straight razor. (You may want to wipe the knife clean after this.) Sounds weird but i do it because your average joe will know its extrememly sharp if you can shave with it and be careful with it.
One other test could be to attempt to very thinly slice a tomato, with and exceptionally sharp knife you should be able to get nearly paper thin slices with a light sawing motion.
answered Mar 18 at 23:18
Nate WNate W
1,754618
2
I agree with the thumb test. If the knife is sharp, you can feel tiny resistance from the ridges of your fingerprint on as you move your thumb across the blade (definitely not along the blade, or you'll cut yourself). Do it gently of course.
– user85627
Mar 19 at 12:34
I use the shave test, but dry-shave the hairs on the back of my wrist.
– Don Branson
2 days ago
add a comment |
Slice a tomato with very little pressure. This is almost always when I notice a knife needs sharpening, and the difference is profound.
Edit: I should have added ripe tomato; a sharp knife will slice it, whereas a dull one will smash it or rumple and tear its skin.
answered Mar 18 at 23:17
OscarOscar
2513
New contributor
Oscar is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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2
After struggling to sharpen kitchen knives for decades, I have found that some knives cut decidedly better on the "pull" stroke than on the "push" stroke. In fact, angling the tip of the blade downward - at as much as a 45-degree angle - before initiating the pull stroke also improves blade performance. Net: "apparent sharpness" may be affected by how you apply the knife to your cutting problem.
– Brian K1LI
Mar 19 at 13:22
add a comment |
Generally I categorize sharpness into 3 levels:
The tomato test - being able to slice through a tomato skin. Not use the pointy end to break the skin and then slice but directly slice the skin all the way through. This is sharp enough for cooking.
The paper test - being able to slice thin phonebook paper or magazine paper or newsprint. For general carving knives I find some tearing after the knife has started a cut to be acceptable. If I really want sharp then it should be able to cut paper with zero tearing.
The shaving test - you should be able to shave with it. This is literally razor sharp (otherwise known as "scary sharp"). I've only been able to do this on some knives and I wouldn't want all my knives to be razors anyway.
answered Mar 19 at 8:45
slebetmanslebetman
24114
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1
"literally razor sharp" exactly. my grandfather would sharpen his axe until he could shave the hairs off his arm with it.
– aktivb
2 days ago
add a comment |
Cheap, disposable sponges. Unlike paper, they can be tested on while wet, which is a big advantage when sharpening with waterstones. Don't use the scrubby side (some people like using it as a deburring aid, though)
Something dull will not be able to cut into a sponge. Something sharp will easily slice into it. Something d... sharp can push-cut into the corner of a sponge. Something b...y damn sharp can be laid on a sponge and pushed in (a razorblade easily will!).
answered Mar 19 at 15:49
rackandbonemanrackandboneman
1813
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If you're sharping the knife outdoors (where a tomato is not available), a good test is to wield it perpendicularly to a grass stalk and see if the knife cuts it off.
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
The brackets make me wonder whether more tomatoes grow indoors or outdoors worldwide.
– Evargalo
yesterday
add a comment |
You could just cut of some hair.
No need to cut other resources and its safe because yeah its hair.
And for any type of baldness you can adapt the amount of hair you would like to test on.
answered yesterday
SnickbrackSnickbrack
1392
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What if I'm a competition swimmer?
– Valorum
yesterday
@Valorum, I've not checked the rules and regulations of competitive swimming lately, but I'm confident that bringing razor sharp knives into the pool is somewhat frowned upon. :)
– Wossname
18 hours ago
@Wossname - Pfft. That's the kind of negative attitude that led to them banning horses from competitive skydiving.
– Valorum
15 hours ago
add a comment |
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8 Answers
8
active
oldest
votes
8 Answers
8
active
oldest
votes
active
oldest
votes
active
oldest
votes
Try to slice a piece of paper. A good sharp knife makes a clean cut. A dull knife makes either a ragged cut, or worse, just pushes the paper to the side. I like this article: https://www.fieldandstream.com/articles/hunting/2014/08/paper-cut-testing-blade-sharpness#page-4 and YouTube is full of videos of people showing off their knives via this test.
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
14
Generally speaking though paper dulls knives very quickly and should not be done often unless you like to sharpen often.
– Nate W
Mar 18 at 23:10
12
@NateW - I believe this to be a myth or old-wives-tale. Of course, cutting anything dulls a blade, but is paper any worse than wood, fabric, plastic packaging, ad nauseum? I have serious doubts. I am going to do a little research and even put it to this community. I don't have the time right now, but look for a new question here at TGO.SE later today or tomorrow.
– cobaltduck
Mar 19 at 11:46
5
@cobaltduck Paper contains clay, so it's plausible that it would be worse for a knife than the other substances you mention. I look forward to the results of your experiments.
– David Richerby
Mar 19 at 11:59
11
@DavidRicherby If paper was so bad, I'd need to sharpen my X-actos / craft knives constantly. Paper is very tame when it comes to dulling an edge compared to other fibrous materials. And the grade of paper has an impact. It's mostly coated paper that contains minerals. Regular white paper is fine.
– Gabriel C.
Mar 19 at 12:50
5
Here's the Follow-up: outdoors.stackexchange.com/q/21846/9109
– cobaltduck
Mar 19 at 13:44
|
show 3 more comments
Try to slice a piece of paper. A good sharp knife makes a clean cut. A dull knife makes either a ragged cut, or worse, just pushes the paper to the side. I like this article: https://www.fieldandstream.com/articles/hunting/2014/08/paper-cut-testing-blade-sharpness#page-4 and YouTube is full of videos of people showing off their knives via this test.
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
14
Generally speaking though paper dulls knives very quickly and should not be done often unless you like to sharpen often.
– Nate W
Mar 18 at 23:10
12
@NateW - I believe this to be a myth or old-wives-tale. Of course, cutting anything dulls a blade, but is paper any worse than wood, fabric, plastic packaging, ad nauseum? I have serious doubts. I am going to do a little research and even put it to this community. I don't have the time right now, but look for a new question here at TGO.SE later today or tomorrow.
– cobaltduck
Mar 19 at 11:46
5
@cobaltduck Paper contains clay, so it's plausible that it would be worse for a knife than the other substances you mention. I look forward to the results of your experiments.
– David Richerby
Mar 19 at 11:59
11
@DavidRicherby If paper was so bad, I'd need to sharpen my X-actos / craft knives constantly. Paper is very tame when it comes to dulling an edge compared to other fibrous materials. And the grade of paper has an impact. It's mostly coated paper that contains minerals. Regular white paper is fine.
– Gabriel C.
Mar 19 at 12:50
5
Here's the Follow-up: outdoors.stackexchange.com/q/21846/9109
– cobaltduck
Mar 19 at 13:44
|
show 3 more comments
Try to slice a piece of paper. A good sharp knife makes a clean cut. A dull knife makes either a ragged cut, or worse, just pushes the paper to the side. I like this article: https://www.fieldandstream.com/articles/hunting/2014/08/paper-cut-testing-blade-sharpness#page-4 and YouTube is full of videos of people showing off their knives via this test.
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
Try to slice a piece of paper. A good sharp knife makes a clean cut. A dull knife makes either a ragged cut, or worse, just pushes the paper to the side. I like this article: https://www.fieldandstream.com/articles/hunting/2014/08/paper-cut-testing-blade-sharpness#page-4 and YouTube is full of videos of people showing off their knives via this test.
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
answered Mar 18 at 15:17
cobaltduckcobaltduck
3,8861131
3,8861131
14
Generally speaking though paper dulls knives very quickly and should not be done often unless you like to sharpen often.
– Nate W
Mar 18 at 23:10
12
@NateW - I believe this to be a myth or old-wives-tale. Of course, cutting anything dulls a blade, but is paper any worse than wood, fabric, plastic packaging, ad nauseum? I have serious doubts. I am going to do a little research and even put it to this community. I don't have the time right now, but look for a new question here at TGO.SE later today or tomorrow.
– cobaltduck
Mar 19 at 11:46
5
@cobaltduck Paper contains clay, so it's plausible that it would be worse for a knife than the other substances you mention. I look forward to the results of your experiments.
– David Richerby
Mar 19 at 11:59
11
@DavidRicherby If paper was so bad, I'd need to sharpen my X-actos / craft knives constantly. Paper is very tame when it comes to dulling an edge compared to other fibrous materials. And the grade of paper has an impact. It's mostly coated paper that contains minerals. Regular white paper is fine.
– Gabriel C.
Mar 19 at 12:50
5
Here's the Follow-up: outdoors.stackexchange.com/q/21846/9109
– cobaltduck
Mar 19 at 13:44
|
show 3 more comments
14
Generally speaking though paper dulls knives very quickly and should not be done often unless you like to sharpen often.
– Nate W
Mar 18 at 23:10
12
@NateW - I believe this to be a myth or old-wives-tale. Of course, cutting anything dulls a blade, but is paper any worse than wood, fabric, plastic packaging, ad nauseum? I have serious doubts. I am going to do a little research and even put it to this community. I don't have the time right now, but look for a new question here at TGO.SE later today or tomorrow.
– cobaltduck
Mar 19 at 11:46
5
@cobaltduck Paper contains clay, so it's plausible that it would be worse for a knife than the other substances you mention. I look forward to the results of your experiments.
– David Richerby
Mar 19 at 11:59
11
@DavidRicherby If paper was so bad, I'd need to sharpen my X-actos / craft knives constantly. Paper is very tame when it comes to dulling an edge compared to other fibrous materials. And the grade of paper has an impact. It's mostly coated paper that contains minerals. Regular white paper is fine.
– Gabriel C.
Mar 19 at 12:50
5
Here's the Follow-up: outdoors.stackexchange.com/q/21846/9109
– cobaltduck
Mar 19 at 13:44
14
14
Generally speaking though paper dulls knives very quickly and should not be done often unless you like to sharpen often.
– Nate W
Mar 18 at 23:10
Generally speaking though paper dulls knives very quickly and should not be done often unless you like to sharpen often.
– Nate W
Mar 18 at 23:10
12
12
@NateW - I believe this to be a myth or old-wives-tale. Of course, cutting anything dulls a blade, but is paper any worse than wood, fabric, plastic packaging, ad nauseum? I have serious doubts. I am going to do a little research and even put it to this community. I don't have the time right now, but look for a new question here at TGO.SE later today or tomorrow.
– cobaltduck
Mar 19 at 11:46
@NateW - I believe this to be a myth or old-wives-tale. Of course, cutting anything dulls a blade, but is paper any worse than wood, fabric, plastic packaging, ad nauseum? I have serious doubts. I am going to do a little research and even put it to this community. I don't have the time right now, but look for a new question here at TGO.SE later today or tomorrow.
– cobaltduck
Mar 19 at 11:46
5
5
@cobaltduck Paper contains clay, so it's plausible that it would be worse for a knife than the other substances you mention. I look forward to the results of your experiments.
– David Richerby
Mar 19 at 11:59
@cobaltduck Paper contains clay, so it's plausible that it would be worse for a knife than the other substances you mention. I look forward to the results of your experiments.
– David Richerby
Mar 19 at 11:59
11
11
@DavidRicherby If paper was so bad, I'd need to sharpen my X-actos / craft knives constantly. Paper is very tame when it comes to dulling an edge compared to other fibrous materials. And the grade of paper has an impact. It's mostly coated paper that contains minerals. Regular white paper is fine.
– Gabriel C.
Mar 19 at 12:50
@DavidRicherby If paper was so bad, I'd need to sharpen my X-actos / craft knives constantly. Paper is very tame when it comes to dulling an edge compared to other fibrous materials. And the grade of paper has an impact. It's mostly coated paper that contains minerals. Regular white paper is fine.
– Gabriel C.
Mar 19 at 12:50
5
5
Here's the Follow-up: outdoors.stackexchange.com/q/21846/9109
– cobaltduck
Mar 19 at 13:44
Here's the Follow-up: outdoors.stackexchange.com/q/21846/9109
– cobaltduck
Mar 19 at 13:44
|
show 3 more comments
The back of a fingernail can be a good rough indicator while you're sharpening - see if it "catches" when you apply very gentle pressure at ~45 degree angle. This can also be a good way to check if the edge still has any dull spots.
answered Mar 18 at 17:04
tempest_coltempest_col
82217
3
+1 as this is the simplest and safest technique so far that can be done without any other resources (e.g. having paper or tomatoes to hand).
– Ynneadwraith
Mar 19 at 16:42
1
I second this method. It's what I was taught by more than one bushcrafter. Very similar to the 'brush thumb perpendicular against it' method, but maybe easier to get a feel for and maybe safer too (of course, use very little pressure or movement - a sharp knife will not take much to slice deep into a fingernail!)
– cr0
Mar 19 at 20:43
1
This is also a good technique for figuring out if your fish hooks are sharp enough. If they don't dig into the nail at a 45 degree angle, they need sharpening.
– Clinton Pierce
2 days ago
add a comment |
The back of a fingernail can be a good rough indicator while you're sharpening - see if it "catches" when you apply very gentle pressure at ~45 degree angle. This can also be a good way to check if the edge still has any dull spots.
answered Mar 18 at 17:04
tempest_coltempest_col
82217
3
+1 as this is the simplest and safest technique so far that can be done without any other resources (e.g. having paper or tomatoes to hand).
– Ynneadwraith
Mar 19 at 16:42
1
I second this method. It's what I was taught by more than one bushcrafter. Very similar to the 'brush thumb perpendicular against it' method, but maybe easier to get a feel for and maybe safer too (of course, use very little pressure or movement - a sharp knife will not take much to slice deep into a fingernail!)
– cr0
Mar 19 at 20:43
1
This is also a good technique for figuring out if your fish hooks are sharp enough. If they don't dig into the nail at a 45 degree angle, they need sharpening.
– Clinton Pierce
2 days ago
add a comment |
The back of a fingernail can be a good rough indicator while you're sharpening - see if it "catches" when you apply very gentle pressure at ~45 degree angle. This can also be a good way to check if the edge still has any dull spots.
answered Mar 18 at 17:04
tempest_coltempest_col
82217
The back of a fingernail can be a good rough indicator while you're sharpening - see if it "catches" when you apply very gentle pressure at ~45 degree angle. This can also be a good way to check if the edge still has any dull spots.
answered Mar 18 at 17:04
tempest_coltempest_col
82217
answered Mar 18 at 17:04
tempest_coltempest_col
82217
answered Mar 18 at 17:04
tempest_coltempest_col
82217
answered Mar 18 at 17:04
tempest_coltempest_col
82217
82217
3
+1 as this is the simplest and safest technique so far that can be done without any other resources (e.g. having paper or tomatoes to hand).
– Ynneadwraith
Mar 19 at 16:42
1
I second this method. It's what I was taught by more than one bushcrafter. Very similar to the 'brush thumb perpendicular against it' method, but maybe easier to get a feel for and maybe safer too (of course, use very little pressure or movement - a sharp knife will not take much to slice deep into a fingernail!)
– cr0
Mar 19 at 20:43
1
This is also a good technique for figuring out if your fish hooks are sharp enough. If they don't dig into the nail at a 45 degree angle, they need sharpening.
– Clinton Pierce
2 days ago
add a comment |
3
+1 as this is the simplest and safest technique so far that can be done without any other resources (e.g. having paper or tomatoes to hand).
– Ynneadwraith
Mar 19 at 16:42
1
I second this method. It's what I was taught by more than one bushcrafter. Very similar to the 'brush thumb perpendicular against it' method, but maybe easier to get a feel for and maybe safer too (of course, use very little pressure or movement - a sharp knife will not take much to slice deep into a fingernail!)
– cr0
Mar 19 at 20:43
1
This is also a good technique for figuring out if your fish hooks are sharp enough. If they don't dig into the nail at a 45 degree angle, they need sharpening.
– Clinton Pierce
2 days ago
3
3
+1 as this is the simplest and safest technique so far that can be done without any other resources (e.g. having paper or tomatoes to hand).
– Ynneadwraith
Mar 19 at 16:42
+1 as this is the simplest and safest technique so far that can be done without any other resources (e.g. having paper or tomatoes to hand).
– Ynneadwraith
Mar 19 at 16:42
1
1
I second this method. It's what I was taught by more than one bushcrafter. Very similar to the 'brush thumb perpendicular against it' method, but maybe easier to get a feel for and maybe safer too (of course, use very little pressure or movement - a sharp knife will not take much to slice deep into a fingernail!)
– cr0
Mar 19 at 20:43
I second this method. It's what I was taught by more than one bushcrafter. Very similar to the 'brush thumb perpendicular against it' method, but maybe easier to get a feel for and maybe safer too (of course, use very little pressure or movement - a sharp knife will not take much to slice deep into a fingernail!)
– cr0
Mar 19 at 20:43
1
1
This is also a good technique for figuring out if your fish hooks are sharp enough. If they don't dig into the nail at a 45 degree angle, they need sharpening.
– Clinton Pierce
2 days ago
This is also a good technique for figuring out if your fish hooks are sharp enough. If they don't dig into the nail at a 45 degree angle, they need sharpening.
– Clinton Pierce
2 days ago
add a comment |
The best method in my opinion is one that must be learned, and involves moving your thumb across the blade, perpendicular to the blade not down it! It's very difficult to describe the feeling but if you do it on enough dull blades and sharp blades you will begin to be able to tell the difference.
One other thing I will do if im sharpening a knife for a friend or coworker to display how sharp it is is shave a couple hairs off the back of my hand. Lick your thumb, moisten the patch on the back of your hand and shave as you would with a straight razor. (You may want to wipe the knife clean after this.) Sounds weird but i do it because your average joe will know its extrememly sharp if you can shave with it and be careful with it.
One other test could be to attempt to very thinly slice a tomato, with and exceptionally sharp knife you should be able to get nearly paper thin slices with a light sawing motion.
answered Mar 18 at 23:18
Nate WNate W
1,754618
2
I agree with the thumb test. If the knife is sharp, you can feel tiny resistance from the ridges of your fingerprint on as you move your thumb across the blade (definitely not along the blade, or you'll cut yourself). Do it gently of course.
– user85627
Mar 19 at 12:34
I use the shave test, but dry-shave the hairs on the back of my wrist.
– Don Branson
2 days ago
add a comment |
The best method in my opinion is one that must be learned, and involves moving your thumb across the blade, perpendicular to the blade not down it! It's very difficult to describe the feeling but if you do it on enough dull blades and sharp blades you will begin to be able to tell the difference.
One other thing I will do if im sharpening a knife for a friend or coworker to display how sharp it is is shave a couple hairs off the back of my hand. Lick your thumb, moisten the patch on the back of your hand and shave as you would with a straight razor. (You may want to wipe the knife clean after this.) Sounds weird but i do it because your average joe will know its extrememly sharp if you can shave with it and be careful with it.
One other test could be to attempt to very thinly slice a tomato, with and exceptionally sharp knife you should be able to get nearly paper thin slices with a light sawing motion.
answered Mar 18 at 23:18
Nate WNate W
1,754618
2
I agree with the thumb test. If the knife is sharp, you can feel tiny resistance from the ridges of your fingerprint on as you move your thumb across the blade (definitely not along the blade, or you'll cut yourself). Do it gently of course.
– user85627
Mar 19 at 12:34
I use the shave test, but dry-shave the hairs on the back of my wrist.
– Don Branson
2 days ago
add a comment |
The best method in my opinion is one that must be learned, and involves moving your thumb across the blade, perpendicular to the blade not down it! It's very difficult to describe the feeling but if you do it on enough dull blades and sharp blades you will begin to be able to tell the difference.
One other thing I will do if im sharpening a knife for a friend or coworker to display how sharp it is is shave a couple hairs off the back of my hand. Lick your thumb, moisten the patch on the back of your hand and shave as you would with a straight razor. (You may want to wipe the knife clean after this.) Sounds weird but i do it because your average joe will know its extrememly sharp if you can shave with it and be careful with it.
One other test could be to attempt to very thinly slice a tomato, with and exceptionally sharp knife you should be able to get nearly paper thin slices with a light sawing motion.
answered Mar 18 at 23:18
Nate WNate W
1,754618
The best method in my opinion is one that must be learned, and involves moving your thumb across the blade, perpendicular to the blade not down it! It's very difficult to describe the feeling but if you do it on enough dull blades and sharp blades you will begin to be able to tell the difference.
One other thing I will do if im sharpening a knife for a friend or coworker to display how sharp it is is shave a couple hairs off the back of my hand. Lick your thumb, moisten the patch on the back of your hand and shave as you would with a straight razor. (You may want to wipe the knife clean after this.) Sounds weird but i do it because your average joe will know its extrememly sharp if you can shave with it and be careful with it.
One other test could be to attempt to very thinly slice a tomato, with and exceptionally sharp knife you should be able to get nearly paper thin slices with a light sawing motion.
answered Mar 18 at 23:18
Nate WNate W
1,754618
answered Mar 18 at 23:18
Nate WNate W
1,754618
answered Mar 18 at 23:18
Nate WNate W
1,754618
answered Mar 18 at 23:18
Nate WNate W
1,754618
1,754618
2
I agree with the thumb test. If the knife is sharp, you can feel tiny resistance from the ridges of your fingerprint on as you move your thumb across the blade (definitely not along the blade, or you'll cut yourself). Do it gently of course.
– user85627
Mar 19 at 12:34
I use the shave test, but dry-shave the hairs on the back of my wrist.
– Don Branson
2 days ago
add a comment |
2
I agree with the thumb test. If the knife is sharp, you can feel tiny resistance from the ridges of your fingerprint on as you move your thumb across the blade (definitely not along the blade, or you'll cut yourself). Do it gently of course.
– user85627
Mar 19 at 12:34
I use the shave test, but dry-shave the hairs on the back of my wrist.
– Don Branson
2 days ago
2
2
I agree with the thumb test. If the knife is sharp, you can feel tiny resistance from the ridges of your fingerprint on as you move your thumb across the blade (definitely not along the blade, or you'll cut yourself). Do it gently of course.
– user85627
Mar 19 at 12:34
I agree with the thumb test. If the knife is sharp, you can feel tiny resistance from the ridges of your fingerprint on as you move your thumb across the blade (definitely not along the blade, or you'll cut yourself). Do it gently of course.
– user85627
Mar 19 at 12:34
I use the shave test, but dry-shave the hairs on the back of my wrist.
– Don Branson
2 days ago
I use the shave test, but dry-shave the hairs on the back of my wrist.
– Don Branson
2 days ago
add a comment |
Slice a tomato with very little pressure. This is almost always when I notice a knife needs sharpening, and the difference is profound.
Edit: I should have added ripe tomato; a sharp knife will slice it, whereas a dull one will smash it or rumple and tear its skin.
answered Mar 18 at 23:17
OscarOscar
2513
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2
After struggling to sharpen kitchen knives for decades, I have found that some knives cut decidedly better on the "pull" stroke than on the "push" stroke. In fact, angling the tip of the blade downward - at as much as a 45-degree angle - before initiating the pull stroke also improves blade performance. Net: "apparent sharpness" may be affected by how you apply the knife to your cutting problem.
– Brian K1LI
Mar 19 at 13:22
add a comment |
Slice a tomato with very little pressure. This is almost always when I notice a knife needs sharpening, and the difference is profound.
Edit: I should have added ripe tomato; a sharp knife will slice it, whereas a dull one will smash it or rumple and tear its skin.
answered Mar 18 at 23:17
OscarOscar
2513
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2
After struggling to sharpen kitchen knives for decades, I have found that some knives cut decidedly better on the "pull" stroke than on the "push" stroke. In fact, angling the tip of the blade downward - at as much as a 45-degree angle - before initiating the pull stroke also improves blade performance. Net: "apparent sharpness" may be affected by how you apply the knife to your cutting problem.
– Brian K1LI
Mar 19 at 13:22
add a comment |
Slice a tomato with very little pressure. This is almost always when I notice a knife needs sharpening, and the difference is profound.
Edit: I should have added ripe tomato; a sharp knife will slice it, whereas a dull one will smash it or rumple and tear its skin.
answered Mar 18 at 23:17
OscarOscar
2513
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Slice a tomato with very little pressure. This is almost always when I notice a knife needs sharpening, and the difference is profound.
Edit: I should have added ripe tomato; a sharp knife will slice it, whereas a dull one will smash it or rumple and tear its skin.
answered Mar 18 at 23:17
OscarOscar
2513
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edited Mar 19 at 17:42
answered Mar 18 at 23:17
OscarOscar
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answered Mar 18 at 23:17
OscarOscar
2513
answered Mar 18 at 23:17
OscarOscar
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2
After struggling to sharpen kitchen knives for decades, I have found that some knives cut decidedly better on the "pull" stroke than on the "push" stroke. In fact, angling the tip of the blade downward - at as much as a 45-degree angle - before initiating the pull stroke also improves blade performance. Net: "apparent sharpness" may be affected by how you apply the knife to your cutting problem.
– Brian K1LI
Mar 19 at 13:22
add a comment |
2
After struggling to sharpen kitchen knives for decades, I have found that some knives cut decidedly better on the "pull" stroke than on the "push" stroke. In fact, angling the tip of the blade downward - at as much as a 45-degree angle - before initiating the pull stroke also improves blade performance. Net: "apparent sharpness" may be affected by how you apply the knife to your cutting problem.
– Brian K1LI
Mar 19 at 13:22
2
2
After struggling to sharpen kitchen knives for decades, I have found that some knives cut decidedly better on the "pull" stroke than on the "push" stroke. In fact, angling the tip of the blade downward - at as much as a 45-degree angle - before initiating the pull stroke also improves blade performance. Net: "apparent sharpness" may be affected by how you apply the knife to your cutting problem.
– Brian K1LI
Mar 19 at 13:22
After struggling to sharpen kitchen knives for decades, I have found that some knives cut decidedly better on the "pull" stroke than on the "push" stroke. In fact, angling the tip of the blade downward - at as much as a 45-degree angle - before initiating the pull stroke also improves blade performance. Net: "apparent sharpness" may be affected by how you apply the knife to your cutting problem.
– Brian K1LI
Mar 19 at 13:22
add a comment |
Generally I categorize sharpness into 3 levels:
The tomato test - being able to slice through a tomato skin. Not use the pointy end to break the skin and then slice but directly slice the skin all the way through. This is sharp enough for cooking.
The paper test - being able to slice thin phonebook paper or magazine paper or newsprint. For general carving knives I find some tearing after the knife has started a cut to be acceptable. If I really want sharp then it should be able to cut paper with zero tearing.
The shaving test - you should be able to shave with it. This is literally razor sharp (otherwise known as "scary sharp"). I've only been able to do this on some knives and I wouldn't want all my knives to be razors anyway.
answered Mar 19 at 8:45
slebetmanslebetman
24114
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1
"literally razor sharp" exactly. my grandfather would sharpen his axe until he could shave the hairs off his arm with it.
– aktivb
2 days ago
add a comment |
Generally I categorize sharpness into 3 levels:
The tomato test - being able to slice through a tomato skin. Not use the pointy end to break the skin and then slice but directly slice the skin all the way through. This is sharp enough for cooking.
The paper test - being able to slice thin phonebook paper or magazine paper or newsprint. For general carving knives I find some tearing after the knife has started a cut to be acceptable. If I really want sharp then it should be able to cut paper with zero tearing.
The shaving test - you should be able to shave with it. This is literally razor sharp (otherwise known as "scary sharp"). I've only been able to do this on some knives and I wouldn't want all my knives to be razors anyway.
answered Mar 19 at 8:45
slebetmanslebetman
24114
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1
"literally razor sharp" exactly. my grandfather would sharpen his axe until he could shave the hairs off his arm with it.
– aktivb
2 days ago
add a comment |
Generally I categorize sharpness into 3 levels:
The tomato test - being able to slice through a tomato skin. Not use the pointy end to break the skin and then slice but directly slice the skin all the way through. This is sharp enough for cooking.
The paper test - being able to slice thin phonebook paper or magazine paper or newsprint. For general carving knives I find some tearing after the knife has started a cut to be acceptable. If I really want sharp then it should be able to cut paper with zero tearing.
The shaving test - you should be able to shave with it. This is literally razor sharp (otherwise known as "scary sharp"). I've only been able to do this on some knives and I wouldn't want all my knives to be razors anyway.
answered Mar 19 at 8:45
slebetmanslebetman
24114
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Generally I categorize sharpness into 3 levels:
The tomato test - being able to slice through a tomato skin. Not use the pointy end to break the skin and then slice but directly slice the skin all the way through. This is sharp enough for cooking.
The paper test - being able to slice thin phonebook paper or magazine paper or newsprint. For general carving knives I find some tearing after the knife has started a cut to be acceptable. If I really want sharp then it should be able to cut paper with zero tearing.
The shaving test - you should be able to shave with it. This is literally razor sharp (otherwise known as "scary sharp"). I've only been able to do this on some knives and I wouldn't want all my knives to be razors anyway.
answered Mar 19 at 8:45
slebetmanslebetman
24114
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answered Mar 19 at 8:45
slebetmanslebetman
24114
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answered Mar 19 at 8:45
slebetmanslebetman
24114
answered Mar 19 at 8:45
slebetmanslebetman
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1
"literally razor sharp" exactly. my grandfather would sharpen his axe until he could shave the hairs off his arm with it.
– aktivb
2 days ago
add a comment |
1
"literally razor sharp" exactly. my grandfather would sharpen his axe until he could shave the hairs off his arm with it.
– aktivb
2 days ago
1
1
"literally razor sharp" exactly. my grandfather would sharpen his axe until he could shave the hairs off his arm with it.
– aktivb
2 days ago
"literally razor sharp" exactly. my grandfather would sharpen his axe until he could shave the hairs off his arm with it.
– aktivb
2 days ago
add a comment |
Cheap, disposable sponges. Unlike paper, they can be tested on while wet, which is a big advantage when sharpening with waterstones. Don't use the scrubby side (some people like using it as a deburring aid, though)
Something dull will not be able to cut into a sponge. Something sharp will easily slice into it. Something d... sharp can push-cut into the corner of a sponge. Something b...y damn sharp can be laid on a sponge and pushed in (a razorblade easily will!).
answered Mar 19 at 15:49
rackandbonemanrackandboneman
1813
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Cheap, disposable sponges. Unlike paper, they can be tested on while wet, which is a big advantage when sharpening with waterstones. Don't use the scrubby side (some people like using it as a deburring aid, though)
Something dull will not be able to cut into a sponge. Something sharp will easily slice into it. Something d... sharp can push-cut into the corner of a sponge. Something b...y damn sharp can be laid on a sponge and pushed in (a razorblade easily will!).
answered Mar 19 at 15:49
rackandbonemanrackandboneman
1813
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add a comment |
Cheap, disposable sponges. Unlike paper, they can be tested on while wet, which is a big advantage when sharpening with waterstones. Don't use the scrubby side (some people like using it as a deburring aid, though)
Something dull will not be able to cut into a sponge. Something sharp will easily slice into it. Something d... sharp can push-cut into the corner of a sponge. Something b...y damn sharp can be laid on a sponge and pushed in (a razorblade easily will!).
answered Mar 19 at 15:49
rackandbonemanrackandboneman
1813
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Cheap, disposable sponges. Unlike paper, they can be tested on while wet, which is a big advantage when sharpening with waterstones. Don't use the scrubby side (some people like using it as a deburring aid, though)
Something dull will not be able to cut into a sponge. Something sharp will easily slice into it. Something d... sharp can push-cut into the corner of a sponge. Something b...y damn sharp can be laid on a sponge and pushed in (a razorblade easily will!).
answered Mar 19 at 15:49
rackandbonemanrackandboneman
1813
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answered Mar 19 at 15:49
rackandbonemanrackandboneman
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answered Mar 19 at 15:49
rackandbonemanrackandboneman
1813
answered Mar 19 at 15:49
rackandbonemanrackandboneman
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add a comment |
add a comment |
If you're sharping the knife outdoors (where a tomato is not available), a good test is to wield it perpendicularly to a grass stalk and see if the knife cuts it off.
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
The brackets make me wonder whether more tomatoes grow indoors or outdoors worldwide.
– Evargalo
yesterday
add a comment |
If you're sharping the knife outdoors (where a tomato is not available), a good test is to wield it perpendicularly to a grass stalk and see if the knife cuts it off.
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
The brackets make me wonder whether more tomatoes grow indoors or outdoors worldwide.
– Evargalo
yesterday
add a comment |
If you're sharping the knife outdoors (where a tomato is not available), a good test is to wield it perpendicularly to a grass stalk and see if the knife cuts it off.
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
If you're sharping the knife outdoors (where a tomato is not available), a good test is to wield it perpendicularly to a grass stalk and see if the knife cuts it off.
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
answered Mar 19 at 9:18
Dmitry GrigoryevDmitry Grigoryev
48436
48436
The brackets make me wonder whether more tomatoes grow indoors or outdoors worldwide.
– Evargalo
yesterday
add a comment |
The brackets make me wonder whether more tomatoes grow indoors or outdoors worldwide.
– Evargalo
yesterday
The brackets make me wonder whether more tomatoes grow indoors or outdoors worldwide.
– Evargalo
yesterday
The brackets make me wonder whether more tomatoes grow indoors or outdoors worldwide.
– Evargalo
yesterday
add a comment |
You could just cut of some hair.
No need to cut other resources and its safe because yeah its hair.
And for any type of baldness you can adapt the amount of hair you would like to test on.
answered yesterday
SnickbrackSnickbrack
1392
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What if I'm a competition swimmer?
– Valorum
yesterday
@Valorum, I've not checked the rules and regulations of competitive swimming lately, but I'm confident that bringing razor sharp knives into the pool is somewhat frowned upon. :)
– Wossname
18 hours ago
@Wossname - Pfft. That's the kind of negative attitude that led to them banning horses from competitive skydiving.
– Valorum
15 hours ago
add a comment |
You could just cut of some hair.
No need to cut other resources and its safe because yeah its hair.
And for any type of baldness you can adapt the amount of hair you would like to test on.
answered yesterday
SnickbrackSnickbrack
1392
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What if I'm a competition swimmer?
– Valorum
yesterday
@Valorum, I've not checked the rules and regulations of competitive swimming lately, but I'm confident that bringing razor sharp knives into the pool is somewhat frowned upon. :)
– Wossname
18 hours ago
@Wossname - Pfft. That's the kind of negative attitude that led to them banning horses from competitive skydiving.
– Valorum
15 hours ago
add a comment |
You could just cut of some hair.
No need to cut other resources and its safe because yeah its hair.
And for any type of baldness you can adapt the amount of hair you would like to test on.
answered yesterday
SnickbrackSnickbrack
1392
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You could just cut of some hair.
No need to cut other resources and its safe because yeah its hair.
And for any type of baldness you can adapt the amount of hair you would like to test on.
answered yesterday
SnickbrackSnickbrack
1392
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answered yesterday
SnickbrackSnickbrack
1392
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answered yesterday
SnickbrackSnickbrack
1392
answered yesterday
SnickbrackSnickbrack
1392
1392
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What if I'm a competition swimmer?
– Valorum
yesterday
@Valorum, I've not checked the rules and regulations of competitive swimming lately, but I'm confident that bringing razor sharp knives into the pool is somewhat frowned upon. :)
– Wossname
18 hours ago
@Wossname - Pfft. That's the kind of negative attitude that led to them banning horses from competitive skydiving.
– Valorum
15 hours ago
add a comment |
What if I'm a competition swimmer?
– Valorum
yesterday
@Valorum, I've not checked the rules and regulations of competitive swimming lately, but I'm confident that bringing razor sharp knives into the pool is somewhat frowned upon. :)
– Wossname
18 hours ago
@Wossname - Pfft. That's the kind of negative attitude that led to them banning horses from competitive skydiving.
– Valorum
15 hours ago
What if I'm a competition swimmer?
– Valorum
yesterday
What if I'm a competition swimmer?
– Valorum
yesterday
@Valorum, I've not checked the rules and regulations of competitive swimming lately, but I'm confident that bringing razor sharp knives into the pool is somewhat frowned upon. :)
– Wossname
18 hours ago
@Valorum, I've not checked the rules and regulations of competitive swimming lately, but I'm confident that bringing razor sharp knives into the pool is somewhat frowned upon. :)
– Wossname
18 hours ago
@Wossname - Pfft. That's the kind of negative attitude that led to them banning horses from competitive skydiving.
– Valorum
15 hours ago
@Wossname - Pfft. That's the kind of negative attitude that led to them banning horses from competitive skydiving.
– Valorum
15 hours ago
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Note that after honing and using knives repeatedly in similar situations, you will start to learn when the knife is honed to the finest edge without testing. The way the knife feels against the steel tells you where it is in the honing process, once you've learned how that changes with sharpness. And also you can learn to feel the sharpness with a thumb, but it's hard to describe what it feels like - you just have to feel it and then try using the knife and then remember which feelings match with more sharpness. At home the ultimate test is a ripe tomato (IMHO).
– Todd Wilcox
Mar 18 at 21:22
5
"Sharpness" is a bit more complicated than you realise I think. As an extreme example compare a bread knife with a razor. They're both sharp. but you wouldn't use a bread knife to shave with or a razor to cut bread. When you sharpen a knife you typically have two wet stones, one rough one smooth. The rough one shapes the blade the smooth one smooths the edge. There are advantages to a rough knife edge in some situations and a smooth knife edge in others. So you test needs to reflect your need. The tomato test will be cut easier by a rough edge, the paper test a smooth edge works better.
– Liam
2 days ago