The Complete Guide to Sharpening HSS Knives

The Art of Sharpening HSS Knives

For many chefs and cooking enthusiasts, there is nothing quite as satisfying as using a sharp knife in the kitchen. The ease and precision that a razor-sharp blade allows is simply unparalleled. This is especially true when it comes to high-speed steel (HSS) knives which take and hold an edge better than their carbon steel counterparts. However, keeping HSS knives sharp requires some care and know-how.

Understanding HSS Knife Blades

HSS, also known as high-speed steel, is a type of tool steel alloy developed in the early 1900s. It gets its name from the fact that it can be used to make cutting tools that retain hardness at high temperatures generated from friction when machining materials at high speeds. Some key benefits of HSS over regular carbon steel are:

• Increased hardness and wear resistance
• Higher heat resistance and reduced tendency to soften
• Improved toughness and strength

These characteristics make HSS an ideal material for knives and blades. HSS blades stay sharper for longer than carbon steel and are less likely to chip, bend or deform under pressure. Popular brands of HSS knives include Henckels, Wusthof and Miyabi.

Why Proper Sharpening is Crucial

While HSS blades have excellent edge retention, proper sharpening is still required periodically. Using a dull knife is dangerous because you end up exerting more force, increasing the risk of slipping and injuries. A sharp edge also cuts cleanly through food, while a dull blade mashes and bruises the cell walls, accelerating spoilage.

Experts recommend sharpening HSS knives after every few uses, depending on how heavily they are utilized. Light home use may require sharpening every 4-6 weeks, while heavy duty use by professionals can need touch ups every few days.

Choosing the Right Sharpening Tools

HSS knives should be sharpened using sharpening stones, as opposed to pull-through or electric sharpeners. The hardness of HSS means it can only be sharpened using abrasives like natural whetstones or diamond/ceramic synthetic stones. The grit rating of the stones is also important, with finer grains (8000+ grit) required to get a good edge.

Ideal sharpening stone combinations include:

• 400-1000 grit for establishing a new edge
• 2000-3000 grit for refining the edge
• 8000+ grit for polishing and finishing

A lubricating fluid like water or honing oil should always be used to float away the metal particles removed while sharpening. Leather stropping blocks help straighten and polish the edge after sharpening.

Maintaining the Correct Sharpening Angle

The sharpening angle, or the angle between the knife blade and the whetstone surface, is vital for proper edge formation. Japanese style HSS knives are usually sharpened to more acute angles of around 12-15 degrees per side. Western knives have thicker blades requiring angles in the 15-20 degree range.

Specialized sharpening guides can help maintain the angle, but it takes practice to consistently sharpen freehand at the same angle on both sides. The knife edge should make steady contact with the stone through the length of the stroke. Lifting or dragging can round off the edge.

Applying the Right Pressure

Let the sharpening stones do the work of wearing away metal. Applying too much pressure when sharpening HSS will rapidly wear down the stones. The pressure needed varies based on the stone grit - more pressure for coarse stones, and just the weight of the knife for finishing on fine stones. Use lighter pressure with lubricant to sharpen harder HSS alloys.

Sharpening Technique Basics

Maintaining a consistent angle and pressure while sharpening takes practice. Use the full length of the stone to establish an edge initially. Then sharpen with tip to base strokes focusing pressure near the edge bevel. Alternate sides with each stroke. Thinner Japanese knives only need strokes on one side to set a new edge.

Make sure to flatten whetstones periodically. Rinse off all steel residue after sharpening. HSS edges can be fragile before use, so avoid cutting hard materials immediately after sharpening.

Stropping and Finishing Touches

After sharpening up to the finest stone grit, stropping on leather with honing compound can straighten and polish the edge further. A few alternating and edge-leading strokes will help align and refine the edge, making it smoother and sharper.

The edge can also be burnished by drawing it through a piece of wood or sturdy cardboard. This folds over and compresses any tiny wire edge burrs. The edge is then ready for careful testing on paper to check sharpness.

Maintaining Sharpness In-between Sharpening

To maintain the edge in-between full sharpening sessions, daily honing with a steel rod helps keep the edge aligned and sharp. Ensure the angle is consistent as honing too steeply can chip thin edges. Honing rods with diamond coatings are more effective for harder HSS steel.

Proper knife care also preserves sharpness for longer. Always cut on soft boards, hand wash and dry immediately after use. Store in a secure knife block or sheath. With careful sharpening and maintenance habits, HSS knives can deliver consistent top-notch performance for years.

Sharpening HSS knives requires patience and practice, but the results are well worth the effort. Nothing beats the pleasure and confidence of cooking tasks with a razor-sharp edge that trims, slices and chops with ease. The art of sharpening is a meditative skill that develops over time, bringing satisfaction both in the kitchen and beyond.

FAQs

How often should I sharpen my HSS knives?

For home use, aim to sharpen every 4-6 weeks. Heavy use will require more frequent sharpening, while light use may allow going 8-10 weeks between sharpenings. Sharpen as soon as you notice knives seem dull.

What grit sharpening stones do I need?

Start with a 400-1000 grit stone to establish a new edge, then progress to 2000-3000 grit for refining and finishing on an 8000+ grit stone for an extra sharp polished edge.

What is the best sharpening angle for HSS knives?

Use a 12-15 degree angle per side for Japanese style knives. Western style HSS knives do better at 15-20 degrees per side due to their thicker blades.

How much pressure should I apply when sharpening?

Let the stones do the work. Use light pressure and lubricant. Harder HSS alloys require less pressure. Coarse grits can handle more pressure than fine finishing stones.

How can I maintain the edge in between full sharpening?

Daily honing with a steel rod will help keep the edge straight and aligned. Diamond coated honing rods work best for HSS steel. Proper knife care like hand washing and avoiding hard cutting boards also maintains sharpness.