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The Natural Philosopher[_2_] The Natural Philosopher[_2_] is offline
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Default Best sharpener for ceramic kitchen knives?

On 30/01/2020 12:49, newshound wrote:
On 30/01/2020 09:25, wrote:
On Wednesday, 29 January 2020 18:23:27 UTC, Tim+Â* wrote:
I have a ceramic knife that I use a lot but its definitely beginning to
lose its edge.

Are they worth sharpening, and if so, whats the best tool? Diamond
file?
If so, what grade?

Tim


Diamond. A set of 3 in different grits is a good plan.

I'm half way between you and Chris, I'd use my double sided diamond
file, coarse side first!

Interestingly, there is a difference between "polishing" and sharpening
by grinding. As I am sure you are all aware, the Moh's scale is based on
finding one material that will actually scratch another, and I suspect
that diamond will not scratch zirconia.

But you can, actually, polish diamond with a material that is less hard.
The surface gets smoothed by a process of deformation rather than
material removal, caused at least in part by softening associated with
frictional heating. So you may be able to improve the cutting of a
ceramic knife with a softer material.

See "Bielby layer".

https://www.lehigh.edu/imi/teched/Gl...e_Lehigh .pdf

stropping a razor?


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