To learn more about the quality of Frosts knives and their recommended care of them, please click on one of the following links:

Steel Grades      Blade Types    Ergonomy    Handles    Return

 

 

Frosts knives for the food industry are made from stainless steel that is manufactured to very fine tolerances. Frosts method of heat treating the steel is designed to obtain the maximum performance from the cutting edge. This heat treatment also includes a sub-zero

There is no simple solution to produce knives whose edges will remain sharp forever. All Knives will eventually lose their shrpness when the blade repeatedly hits bone or an abrasive surface. It is the hardness of the blade which will determine how long a blade will remain sharp. if the blade is too soft the cutting edge will deform whereas if the blade is too hard the cutting edge may chip as well as being difficult to sharpen. Frosts have found by experience that the required optium hardness is around 57-58 HRC.

Stainless steel knives should be sharpened using Frosts sharpening steels. Hold the sharpening steel firm and rigid. place the knife flat on the sharpening steel and raise the blade so that the cutting edge is 2-3° greater than the ground angle. Draw the knife in an arc towards the tip of the blade. This movement is repeated alternatively on each edge of the blade whilst gradually reducing the pressure being applied. The knife will be once again sharp after about 10 sharpening strokes.

Never strike the knife blade against the sharpening steel.

Edge Angles: Frosts stainless steel knives are supplied as standard with an edge angle of approximately 25°. This angle is suitable for most cutting work.

We recommend a greater angle, 30-35°, for work which brings th blade repeatedly into contact with bone.Chopping and more heavy cutting work will require an even greater cutting edge angle, 40-45°.As a rule of thumb, one can say that greater the cutting edge angle, the more dificult to sharpen. Smaller cutting edge angles are more easily damaged.