Scissors are sharpened according to the angles shown below.
Honing is not recommended for kitchen scissors.
Some scissors have differing angles for the Thumb Blade (shown in red on the picture below) vs. the Fingers Blade (shown in blue on the picture below). In those cases, separate angles are shown in the table below.
|Type||β Thumb||β Fingers||Notes||
|Japanese kitchen shears||125°
|Wusthof kitchen shears||115°
Notes & Comments
When sharpening scissors, use the vertical position with the grindstone rotating towards the blade. This keeps the SVX-150 properly aligned to the grindstone. (If you use the horizontal position, the grindstone will pull the scissors away from the jig.)
However, if you are sharpening left-handed scissors and they cannot be disassembled into the two pieces, you will need to sharpen from the horizontal position as the piece not being sharpened would interfere with the process otherwise (it would hit the Tormek machine).
Use of diamond wheels is not recommended. The sharpness of the angle for sharpening can damage the wheel. (And the SG grindstone works quite well.)
There is a recommendation by some that the Thumb Blade have some coarseness to it. This is so the meat doesn't slide out when being cut (e.g., when cutting chicken which has not been de-boned -- a YouTube video from America's Test Kitchen below demonstrates this).
The Shun Multi-Purpose Shears have notches in the thumb blade to address this, and a picture of the notches in their design is highlighted in the picture to the right.
Books & Papers
Videos & Presentations
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