Diamond Plates

Independent, accurate and unbiased information about kitchen knives used for the preparation of food and how to sharpen them and keep them sharp

Diamond Plates

Diamond plates are flat plates, typically of steel, aluminium or plastic, coated or impregnated with a thin layer of industrial grade diamond abrasive chips.

They range in size from small pads fixed to the end of a flat stick, and flexible cards the size of a credit card, up to those made by the Norton and DMT at 11 ½ inches by 2 ½ inches. DMT produce a plate 8 inches by 3 inches and EZE-LAP have a large square plate at 8 inches by 8 inches. A very useful plate for large knives is 8x 3 inches.

Two quite different types of manufactured diamonds are used: mono-crystalline and poly-crystalline diamonds.

They are used in a way that is similar to the sharpening method used with the traditional whetstones. The hardness of the diamonds means that the abrading is achieved quickly with a diamond plate.

Diamond plates have two kinds of surface pattern: one has a series of small circular or elliptical holes to capture the swarf and the other has a continuous diamond surface.

New diamond plates cut very aggressively for a relatively short time, then move to a long phase, when the diamond chips have dulled slightly, of normal diamond abrasive action.

Sharpening experts have differing views about the best lubrication. They can be used dry, but Norton advises using water or a non-petroleum based oil; DMT advises using them dry or with water.

Diamond plates can also be used to flatten out a worn waterstone.

What we like about the diamond plates:

oThey produce a sharp cutting edge very quickly

oThere are long lasting

oThey are available in many sizes

oThey can be used to flatten whetstones

oThey stay flat after repeated use

What you might not like about the diamond plates:

oThey are expensive

oThey are not suitable for honing to give a polished edge

Knife blade shapes

Knife blades and their shapes or profiles