Knives FAQs
Q: How should I sharpen my knife?
A: Special knife sharpeners are available at any cutlery store, most of which are made of stone. The idea is to grind your blade against a rough surface to break down the angle where the two sides meet (much like sanding). Sharper knives have an edge degree of 15, whereas a butcher knife has more of a 20-degree angle on the blade.Q: What is flipping?
A: The knife-play that involves a butterfly knife is called flipping. With their counter-rotating parts, master flippers can maneuver the blades so it looks like they’re spinning them. Although it is a very entertaining spectacle, flipping is very dangerous, and it’s recommended to seek out a professional trainer before attempting such a thing.Q: Why are sharper blades safer?
A: Dull blades have the tendency to break, fail or fall off target–which can result in injury, or at least choppy cuts.
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