What is the difference between fine and coarse on a knife sharpener?
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What is the difference between fine and coarse on a knife sharpener?
You can check the answer of the people under the question at Quora “knife sharpener coarse vs fine“
About Ivy
A coarse stone is used to establish the knife’s bevel and a fine stone is used to refine and polish the final edge.
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Course means rough, the course side of anything will be abrasive and remove metal through abrasion
Eventually while you sharpen the rate of deformity (how fast the metal deforms) will exceed the rate of abrasion forming whats called a burr or a lip of metal on the edge of the knife. Which brings us to:
The fine side will be smoother and remove way less material, the finer side of any sharpening application has almost no abrasive properties. This is the side you will use to remove any of the remaining burr on the knife and polish making it sharp.
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Faradila Novita, the difference between “Fine” and “Course” on a Knife Sharpener In My Opinion (IMO) only is very simple and straightforward.
The “Course” side of your sharpener will remove more metal from the knife blade you use it on. That Course side you should use only for knives that are excessively dull, perhaps with damaged, nicked and pitted edges, or if the edge is actually curled back around upon itself. Use a cloth or paper towel dampened with some mineral oil. Use it to oill the blade you’re about to sharpen. Use the Course side of the sharpener to establish a smooth, damage free, nick free, curl free edge. A few passes should do it. Use the oil cloth to re-oil the blade after each pass. Once you have that smooth, even edge on your knife blade, move to the “Fine” side of the sharpener to finish your edge.
The “Fine” side of your sharpener will remove less metal than the “Course” side. This Fine side is used to grind the blade into the final shape of the edge at the most appropriate angles for sharpness, cut control and edge durability. A few passes through the…
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This depends on the knife sharpening tools being referred to.
I expect, because you say “sharpener” and not “Sharpening stone” you are probably referring to pull through knife sharpeners. This being the case, and I quote myself here in all arrogance. “Coarse damages the knife quickly, while fine damages it slowly.”
The idea, which stems from real sharpening stones, is that coarse quickly restores an edge, and fine hones it to a sharper level. The problem is knife “sharpeners” do not sharpen knives, but damage them instead.
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Grit. The size of the granules used to remove metal. Coarse granules will remove a lot of metal, but leave more of a sawtooth and ragged edge. Fine grit will smooth out that roughness so you have a smoother cut, not a shredding cut. Grits run from around 150-240 for coarse grinds, to 600–1000 for “fine”, and to 6000 for a polished edge. The ranges will vary depending on the manufacturer of your sharpener. Cheaper will mean coarser, generally.
Fine is OK for kitchen work, slicing and dicing. You would want just a slight tad of roughness on the edge to cut tomato skins better.
For detail carving and so on, you would want to take the edge down to a super fine grit. I like to get my chisels down to razor sharpness – literally able to shave hair off my arm. The effort needed to cut wood is drastically reduced. The worst cut I gave myself was trying to carve with a dull blade. The blade, instead of cutting into the wood, slipped off the wood, and about removed a finger. I’ve never cut myself with a razor sharp blade.
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If you’ve allowed a knife to be no better than a bitter knife, then you need some harsh sharpening to bring back the edge. … Rough.
If you’re topping up an edge, or having restored an edge, you want to tune it in, then you want fine, and works just like fine sandpaper.
So that’s basically the difference.
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The size of the particles in the sharpening medium, or grit.
Coarser stones will be more aggressive at removing material. Fine stones will remove material more slowly but leave a more polished surface. I wouldn’t trust “coarse” and “fine” by themselves, though. It’s better to have a number for the grit.
Because some people think 200 grit is coarse and some think 800 grit is coarse. And some people think 2000 grit is fine while some think 10,000 grit is fine. The differences can be quite substantial.
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Coarse takes off more metal than fine.
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Technically, the difference is the size of the grit used to make the stones. Coarser = bigger.
But they act differently too. The coarse side will remove metal faster, but more raggedly. To truly polish the edge of a knife, it’s a matter of starting at the coarse level and working your way up the chain to the finest stone you own.
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Course is for large scale reshaping, fine is for honing.
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If you need to ask this question you should stay away from sharp knives.
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Coarse takes metal off the blade fast to make it the right shape. Fine sharpens the blade to cut.
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One is coarse and will grind away damaged metal for a new edge.
The other is fine and will grind very little, but will partially hone the new-but-raw edge.
After using both, you need a proper hone to make the new edge work properly.
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