Questions tagged [sharpening]

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16
votes
5answers
28k 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 ...
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 ...
10
votes
5answers
52k 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 ...
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?
13
votes
3answers
4k 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:
2
votes
2answers
930 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
3answers
186 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 ...
1
vote
4answers
189 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, ...
13
votes
3answers
1k 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 ...
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 ...
26
votes
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 ...
37
votes
2answers
15k 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?...
6
votes
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
votes
1answer
36k 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 they're ...
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 ...
3
votes
1answer
150 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 ...
1
vote
2answers
213 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 ...
1
vote
1answer
115 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
vote
2answers
600 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
2answers
413 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
votes
1answer
818 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 ...