Sharpening Tramontina Knives
Yesterday a customer brought seven knives from his kitchen’s knife drawer to the shop. None were alike and some had no maker’s mark or name so I did a little experimenting with sharpening angles and identification. Eventually, I found the faded mark on the Chef’s 8″ knife – it was a Tramontina.
Since this was my first experience with this brand of knife, I tried several different angles of sharpening and found the blade resisted creation of a burr until I started sharpening at about a fourteen or fifteen degree angle. The blade quickly responded to the diamond wheel at this setting and I followed the sharpening with a good polishing of the edge with rouge on the strop. I followed the polishing with cutting myself with the knife. Twice!
After a little first-aid, I checked out the knife on the company website and was impressed to read the knives “receive a thermal treatment which consists of hardening (heating the blade), subzero (cooling from 50 to -196 degrees), and tempering (increasing the steel elasticity) for a longer and more efficient life. “
The knives are stainless steel and certainly take an edge nicely. All in all a pretty good knife.