Questions tagged [sharpening]

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2
votes
2answers
333 views

With which of these 9 cheap dull knives ought you practice sharpening on Shapton Glass Stone 1000 Grit 5mm?

My grandpa needs to practice how to sharpen knives with his Shapton Glass Stone 1000 Grit 5mm. So he compiled these 9 dull, but cheap and fully expendable, knives. Which ought he practice on? Please ...
-1
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0answers
18 views

Can you sharpen this Japanese Cleaver Knife with the Shapton Glass Stone 1000 Grit 5mm?

This is a cleaver knife, correct? My grandparents have had it for at least 10 years. Unfortunately some of the text has faded out, but I've typed below what I can glean. Can my grandpa's Shapton ...
1
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2answers
151 views

Why am I failing to sharpen my WÜSTHOF Classic Ikon 8" Cook's Knife, on my Shapton Glass Stone 1000 Grit 5mm?

Please see this video clip with sound. What's my grandpa flubbing? What can he improve? If you know how to upload that .mp4 here to spare readers from clicking a link, please don't hesitate to edit ...
26
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1answer
4k views

Do plastic cutting boards dull knives faster than wood boards?

I've heard on numerous occasions that plastic cutting boards dull knives faster than wood boards. I use a large wooden cutting board often, but recently I've been finding it heavy and it sometimes ...
1
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2answers
70 views

How can I deduce at what angle my knife should be sharpened against glass stone?

First is to pay attention to the angle. Unless the knife is badly worn and needs some serious grinding, you should use a slightly steeper angle than the original edge. Can you please indicate on my ...
1
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1answer
89 views

Why isn't the Shapton Glass Stone 1000 Grit 5mm sharpening my WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife?

My grandpa bought the Shapton Glass Stone 1000 Grit 5mm to sharpen his WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife. He educated himself a whit by watching YouTube videos, and his sharpening ...
-1
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1answer
102 views

Whetstone with an angle guide

I was thinking recently to maybe buy a whetstone so I can sharpen my knives at home. I read all the threads here, on reddit, elsewhere. I understand that: It is an art, rather than a simple process. ...
1
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4answers
163 views

How to maintain my knife? What am I missing, and what am I doing wrong?

I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a new knife, a KAI Saki Magoroku Redwood, ...
0
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2answers
137 views

How long to sharpen Japanese knife with whetstone

I'm a fairly experienced home cook and I'm looking to upgrade to a good quality chef's knife. I'm thinking about getting a Japanese knife (e.g. a Shun Classic) but I've heard they can take a long time ...
2
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1answer
154 views

Am I unwittingly damaging my knives with amateur sharpening?

I had a bread knife that took a trip through the dishwasher and was frustratingly dull. I bought a cheap sharpening rod to attempt to salvage it (this one specifically: https://www.amazon.com/gp/...
2
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3answers
132 views

How to know if I am stopping sharpening too early?

I'm having trouble sharpening my knives, and I'm wondering if it's just that I haven't put in enough time. I've tried spending ~5 minutes per knife at one stroke per ~3 seconds, following all the ...
-4
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2answers
185 views

Leather strop or honing steel, for WÜSTHOF 4596-7/20 Classic Ikon 8" Cook's Knife?

I know that honing differs from sharpening. My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut ...
2
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2answers
327 views

Sharpening a knife

Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart with grit 400 or 1000 ? And is there a ...
2
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3answers
80 views

Ought I still buy a honing rod, if I'm buying multiple whetstones of different grits?

I know that honing differs from sharpening. My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut ...
1
vote
6answers
268 views

How many whetstones, and what different grits, do I need?

My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut and raw Winter Squashes, but now it can't even ...
3
votes
1answer
165 views

Why does Wusthof call Honing Steel 'Sharpening steel'?

I know that honing differs from sharpening. See this also. My grandparents must buy a Honing Steel for their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife. On Wusthof Canada's website, they ...
0
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1answer
92 views

How do I determine if my knife must be honed and/or sharpened? [duplicate]

My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut and raw Winter Squashes, but now it can't even ...
2
votes
1answer
94 views

Who would I take my knives to, to be conditioned?

I would like my knives all to be sharpened by a professional. Some knives I cannot sharpen because they have an intricate serrated edge that I would ruin if I used my own stone. Several of my knives ...
1
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0answers
117 views

Should a cook be concerned about the type of symmetrical edge-grind from the manufacturer on a chef's knife?

Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock edge-grind on a chef's knife is any ...
3
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2answers
555 views

Should sharpening nicked knives with whetstones leave the nicks in the blade?

This question is somewhat similar to How to sharpen knife with chunk missing?, but the knives I have are not ruined like the one in that question, and I doubt the answer here would be to just throw ...
0
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2answers
284 views

How to sharpen knife with chunk missing?

Is it better to grind off the whole blade or should I find someone to add metal and then sharpen it again?
0
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1answer
740 views

What beginner friendly tools can be used to sharpen a dull knife to a razor edge and polished result with no prior knowledge?

Okay. I really tried to avoid going too broad in this question and before of all I did some research on my own in this community and here's what I found. This post addresses which things should come ...
2
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2answers
750 views

How do I identify a bad sharpener?

I have a cheap plastic board with an in-built pull-through sharpener, metal and ceramic. I have have trouble believing that this can be any decent, but I have tried it on a bad knife. The knife is now ...
2
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1answer
264 views

Can I use the same kind of tools to sharpen my knives as I do my chisels?

I'm not sure if this would be better suited for here or the woodworking stack, so please migrate if needed. In order to sharpen my woodworking tools (chisels and hand planes), I currently use a DMT ...
4
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3answers
814 views

How can serrated knives be sharpened, without the serration being eroded?

This post recommends having serrated knives sharpened by professionals, and not an amateur. I ask about whetstones, steel rod, and pull-through sharpeners. But wouldn't sharpening efface and remove ...
0
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1answer
85 views

Renewing a whetstone?

I think my whetstone has smoothed over by constant use at work, is there a way to repair it or should I just go buy another?
5
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1answer
618 views

What to look for when purchasing a honing steel?

I currently don't have a honing steel. Since I have just started experimenting with cooking I bought a cheap IKEA santoku to learn to care about it. I am planning to buy a better knife (not ...
4
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3answers
1k views

How can I troubleshoot unsuccessful knife-sharpening?

I wanted to sharpen my knives, so I took a cheap whetstone, watched a YouTube video for guidance, and got to work. The results are unsatisfying. Is the next step to buy a better whetstone (if there's ...
8
votes
3answers
2k views

How can I tell if a steel rod is for sharpening or honing?

I bought one of those rod tools before I fully understood the process. Now I'm not sure if the steel rod I bought is meant for honing or for sharpening. Is there a way to tell the difference simply by ...
0
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1answer
332 views

Proper use of a honing steel

This question is similar to Honing Steel Forward or Backward, however the answers to that question don't really get to what I want to know. When honing a knife I see many places online indicate you ...
0
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2answers
211 views

Method of sharpening knives with steel

The following is an extract from 'How to Cook Everything' by 'Mark Bittman' about sharpening knives: An electric sharpener is the best, easiest, and most expensive way to keep knife blades sharp; ...
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1answer
925 views

Does a knife sharpener wear out? [duplicate]

A simple sharpener, will it grind as well as it ground years ago?
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2answers
1k views

How do I use this knife sharpener?

I'm a little bit confused since I can't find this model on the internet.
37
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2answers
14k views

Do magnets dull knives?

A friend of mine bought some new, very sharp knives. He has a magnetic strip that he uses to store knives, but he does not put these new knives there because he says magnets dull knives. Is that true?...
5
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1answer
170 views

Combining whetstones from different manufacturers

I recently received two whetstones for my birthday, this chroma and this naniwa. The chroma stone feels very "hard" and heavy, while the naniwa stone is considerably "softer" and lighter. I am a ...
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3answers
269 views

Buying knives and sharpening stones

I've been thinking of getting: Tojiro DP Gyutou - 8.2" (21cm) knife King Two Sided Sharpening Stone with Base - #1000 & #6000 Norton Flattening Stone for Waterstones Winware Stainless Steel ...
5
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3answers
5k views

Damaged knife blade repair

I've got a set of knives I've been using for roughly 12-13 years, which I've never had sharpened since the day they came home. They also haven't always been the best cared for, and occasionally abused....
6
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1answer
15k views

First time sharpening, do I sharpen on the coarse or fine side?

I have a Japanese Shun chef's knfve, and I've been bad about sharpening it. I haven't sharpened it since buying it in August and now it takes a bit of effort to slice through a potato or carrot. I ...
5
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5answers
17k views

Is there a way to tell the grit coarseness of an unmarked sharpening stone?

I've received a few sharpening stones with different coarseness and even one double-sided two-colored stone. Is there any way to tell how coarse each stone is and which stage of sharpening it would be ...
4
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2answers
1k views

Japanese knives for someone who can't sharpen freehand?

Long story short: I horribly suck at sharpening the traditional way, so I got a Lansky sharpening sytem and I'm very pleased at the results. Now I want good knives, and a friend of mine is traveling ...
0
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0answers
62 views

How can I sharpen my chef's knives at home? [duplicate]

I have a beautiful Calphalon chef's knife that has served me well for years. However, lately I've noticed that it is quite dull, and the blade slips sometimes when cutting tomatoes and onions. How can ...
1
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2answers
570 views

How well do counter top knife sharpeners sharpen knives?

Are counter top knife sharpeners like the IQ knife sharpener good for sharpening knives (or cheap knives)? I have used the IQ sharpener and it is still hard to cut through big onions. I would like to ...
4
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2answers
18k views

Steel honing rod vs ceramic honing rod

I got a fairly expensive Kramer/Zwilling knife as a present and so now I am forced to learn how to at least hone a knife (or keep it on a shelf and never use it). I think for now I'll let a pro ...
6
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2answers
2k views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
1
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2answers
746 views

Buying whetstones

I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone is as good as any? I'm under the ...
8
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3answers
23k views

About 'sharpening"; do you PUSH OR PULL the blade across the stone?

Do you PUSH or PULL the blade across the stone??
6
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5answers
16k views

Can a blunt knife be sharpened?

The knives I have just come from a second hand shop, and are quite blunt. Is it possible to sharpen them using an ordinary sharpening stone/steel, or is there a point that they are 'too far gone'?
10
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5answers
48k views

How often should knives be sharpened?

I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm unsure if I'm doing it correctly. I've ...
6
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1answer
1k views

Why does oil reduce the effectiveness of Japanese waterstones?

I've read in several places that oil should not be used on Japanese waterstones, but none of the sources explain the reasoning behind this. What, if any, damage would using oil cause and would it be ...
7
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3answers
20k 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 Wüsthof 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 ...