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Questions tagged [sharpening]

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1
vote
6answers
172 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 ...
2
votes
2answers
53 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 ...
0
votes
1answer
80 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 ...
3
votes
1answer
80 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 ...
5
votes
5answers
11k 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 ...
2
votes
1answer
88 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
0answers
107 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 ...
34
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2answers
13k 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?...
0
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0answers
16 views

What device best sharpens the WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife? [duplicate]

My grandparents are bafled by what device is required to sharpen their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife. Which of the following ought they buy? Whetstone, Guided Sharpening System, ...
2
votes
1answer
208 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
194 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
294 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 ...
8
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3answers
19k views
2
votes
2answers
553 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
1answer
127 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
votes
3answers
599 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 ...
9
votes
5answers
39k 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
votes
3answers
2k 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 ...
0
votes
0answers
66 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?
13
votes
3answers
974 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 ...
24
votes
5answers
2k 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?
6
votes
3answers
456 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 knife....
5
votes
1answer
411 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
3answers
858 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 ...
6
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
votes
1answer
309 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
2answers
185 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
1answer
808 views

Does a knife sharpener wear out? [duplicate]

A simple sharpener, will it grind as well as it ground years ago?
15
votes
5answers
21k 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 ...
1
vote
2answers
963 views

How do I use this knife sharpener?

I'm a little bit confused since I can't find this model on the internet.
5
votes
1answer
150 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 ...
-2
votes
3answers
255 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
3answers
4k 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....
12
votes
3answers
3k 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:
6
votes
1answer
13k 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 ...
38
votes
8answers
9k 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 for ...
15
votes
7answers
13k 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?
6
votes
3answers
19k 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 ...
4
votes
1answer
983 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 ...
4
votes
2answers
15k 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 ...
8
votes
4answers
7k 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 ...
1
vote
2answers
535 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 ...
0
votes
0answers
59 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 ...
6
votes
5answers
14k 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'?
6
votes
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 ...
4
votes
5answers
10k 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 ...
1
vote
2answers
657 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 ...
16
votes
7answers
4k 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 ...
6
votes
1answer
948 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 ...
8
votes
3answers
11k 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 ...