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3
votes
2answers
245 views

How to properly sharpen Santoku and any other knife using a water sharpener/Japanese whetstone?

I've recently bought a really nice Santoku knife from W├╝sthof along with a Japanese water sharpener, and since then I've been watching a lot of videos and reading a lot of guides about how to use the ...
5
votes
2answers
342 views

Can bad honing technique spoil a knife?

I was really happy bringing home my first quality Zwiling Chefs knife. Before cooking I ran the knife through some paper - sliced like butter! After I was done and washed dried the knife, I decided to ...
2
votes
5answers
3k views

Using a ceramic honing rod for Global knives?

I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel could be too abrasive for the type of metal ...
8
votes
3answers
1k views

Do I need to wipe/clean my knife after sharpening/honing?

I'm sharpening honing my cutting knives with a (honing) steel. I'm sure I read/saw somewhere that you should wipe your knives after sharpening honing to remove any shards of metal. Is this correct or ...
3
votes
1answer
587 views

What type of whetstones are you using for sharpening stainless steel knives?

What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V? More specific, for each step (grinding/sharpening/honing): what kind of whetstone: natural or artificial? If ...
6
votes
2answers
562 views

How can I sharpen my peeler?

Is it possible to sharpen a peeler? And if it is, how should I do it? Are there any things to look out for? (Such as ending up with concave blades.) This is the sort of peeler I'm talking about:
5
votes
1answer
3k views

Does a sharpening steel ever need to be replaced? [duplicate]

Possible Duplicate: Do honing steels wear out? I've been using my sharpening steel for several years. The tiny little ridges that run along its length seem to be somewhat worn, although ...
10
votes
3answers
6k views

Can I sharpen a knife with sandpaper?

So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing grit numbers (getting finer), stretched ...
12
votes
7answers
1k views

How to find a competent knife sharpener

I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive so I want to make sure I take care of ...
17
votes
4answers
745 views

Will using a knife sharpener reduce the lifetime of my knife?

In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
5
votes
2answers
300 views

How can I best select a knife to purchase for learning how to sharpen?

I want to buy a good all-purpose Chef's knife and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spending much money and then ruining the ...
8
votes
3answers
2k views

What coarseness of japanese waterstones is ideal for cooking?

Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is much less heavily used than say, for ...
30
votes
7answers
5k views

How to test that a knife is sharp enough?

As per the question - how to I test that a knife is sharp enough? And/or, how do you know when a knife needs sharpening? Edit: Yesterday I attempted (I feel quite successfully) to hone my knives ...
12
votes
6answers
5k views

How do you sharpen a serrated knife?

I have some quality serrated knives but over time they get dull. How do I sharpen them?
2
votes
3answers
733 views

What is the best knife/sharpener setup for an active cook?

There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well. My opinion is in this answer.
8
votes
2answers
410 views

How can I learn to sharpen my Japanese knives properly?

I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening ...