Questions tagged [sharpening]

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15 votes
2 answers
3k views

Does this tool where a knife edge is dragged between two angled abrasive pieces hone or sharpen?

A few weeks ago I bought an awesome Global knife. I ordered this tool from Amazon: My question: Does this tool hone the knife, or does it sharpen it?
1 vote
1 answer
182 views

Sharpening scissors with microserrations

I own Sabatier Proffessional scissors (like those). One of the blades has microserrations along the edge (see the picture below). How should I sharpen them? I presume that I'd destroy the serrations ...
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7 votes
6 answers
540 views

I'm not looking to learn a new skill; how do I make my knives better at cutting?

I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed they've become less good at cutting ...
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4 votes
1 answer
204 views

What's wrong with if you only sharpen, and never hone, your knives?

Pretend that whenever a knife feels dull (even if it isn't), you sharpen it on a whetstone, and never hone it. What do you squander if you only sharpen, and never hone? What are the drawbacks? I'm ...
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-4 votes
1 answer
106 views

What "paring knife" best sharpens a fruit Y peeler?

At 0:22 of this Oct. 5 2009 video, Douglas Jones (sous-chef of LA's Lucques) proclaimed that he "just bought a three-dollar paring knife". But his hand covers it, and I can't see what his ...
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1 vote
2 answers
733 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 ...
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1 vote
2 answers
312 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 ...
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27 votes
1 answer
5k 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 ...
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1 vote
2 answers
215 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 ...
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1 vote
1 answer
180 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 ...
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-1 votes
1 answer
238 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. ...
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4 votes
4 answers
1k 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, ...
  • 563
0 votes
2 answers
3k 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 ...
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2 votes
1 answer
422 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/...
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2 votes
3 answers
306 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 ...
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-4 votes
2 answers
343 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 ...
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2 votes
2 answers
369 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 votes
3 answers
96 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 ...
user avatar
1 vote
6 answers
2k 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 ...
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3 votes
1 answer
443 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 ...
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0 votes
1 answer
101 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 ...
user avatar
2 votes
1 answer
100 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 vote
0 answers
143 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 votes
2 answers
2k 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 votes
2 answers
625 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?
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0 votes
1 answer
938 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 ...
3 votes
2 answers
1k 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 votes
1 answer
864 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 ...
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4 votes
3 answers
1k 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 ...
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0 votes
1 answer
136 views

Renewing a whetstone? [duplicate]

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?
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5 votes
1 answer
819 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 votes
3 answers
2k 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 ...
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8 votes
3 answers
3k 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 ...
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0 votes
1 answer
392 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 votes
2 answers
298 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; ...
-2 votes
1 answer
1k 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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1 vote
2 answers
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.
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37 votes
2 answers
16k 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 votes
1 answer
233 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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-2 votes
3 answers
288 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 votes
3 answers
6k 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....
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6 votes
1 answer
17k 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 ...
7 votes
6 answers
34k 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 ...
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4 votes
2 answers
2k 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 votes
0 answers
63 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 ...
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1 vote
2 answers
650 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 ...
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4 votes
2 answers
22k 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 ...
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6 votes
2 answers
3k 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 vote
2 answers
792 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 ...
9 votes
3 answers
32k views

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

Do you PUSH or PULL the blade across the stone??
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