High Quality Content by WIKIPEDIA articles! Knives are sharpened by grinding against a hard rough surface, typically stone, or a soft surface with hard particles, such as sandpaper. For finer sharpening, a leather razor strop, or strop, is often used. The smaller the angle between the blade and stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off. The angle between the blade and the stone is the edge angle – the angle from the vertical to one of the knife edges, and equals the angle at which the blade is held. The total angle from one side to the other is called the included angle; – on a symmetric double-ground edge (a wedge shape), the angle from one edge to the other is thus twice the edge angle. Very sharp knives sharpen at about 10 degrees (which for a double-ground edge implies that the included angle is a 20-degree angle). Typical knives are sharpened at 20 degrees. Knives that require a tough edge (such as those that chop) sharpen at 25 degrees or more.

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