Sharpening to the ideal angle. Very sharp knives sharpen at about 10 dps (degrees per side) (which implies that the knife's edge has an included angle of 20-degrees). Generally speaking, razors, paring knives, and fillet knives should be the sharpest knives at an angle of 12° – 18°. Most kitchen knives, like utility/slicing knives, chef’s knives, boning knives, carving knives, should be sharpened to 15° – 25°. The exceptions are Japanese style knives that are usually sharpened to 14° – 16° depending on the knife maker. Japanese style knives utilize a much harder steel, and are therefore more brittle than their
Bone (corsetry) unflattering ways. Many modern bodices, strapless gowns and lingerie use a variety of plastic boning because it is much cheaper. Modern steel bones come in two basic varieties: "flat" steel boning (sometimes called just "enamel" or "rigid" boning) and "spiral" steel boning. Spiral boning is flattish but thicker than flat boning because of the tips required on the ends. Flat boning bends in only one direction, while spiral steel boning bends easily in two directions. Spiral steel boning may thus be used on curved channels or where a more gentle support is acceptable. Both varieties are rigid lengthwise. Modern corset