Thread: Kitchen knives have become butter knives...

well, from what I've been told by various different sources, is that the steel (unless it is diamond or ceramic) is actually used to re-align the blade and not to sharpen. An actual stone, diamond or ceramic steel, or one of the other various devices out there is used to actually sharpen and removes metal.

Yup, the steel for kitchen knives is equivalent to the strop for razors: it is not intended to remove material. The diamond "steel" cited earlier does remove metal and as such is really a hone rather than a steel, although the knife is brought to it as one would a steel.

Cooking professionals likely will disagree with me here, but in my opinion a kitchen knife need not be razor sharp. The edge must be sharp, but a coarse, sharp edge will work wonders for most of us kitchen amateurs. My favorite stone for kitchen knives is a 12 x 3 Washita hone I got from Smith's about 30 years ago and which I use freehand. A few round-and-rounds followed by several passes against the edge will give me a lay it on the tomato and watch it fall edge. I have two steels, one sanded rough and one smooth; each to help set up the edge for different requirements. On the advice of an old freind and meat cutter, I was told that a coarse edge is used for pork and a smoother edge is used for cutting beef and these edges are set on the steel: coarse-pork, smooth-beef.

Of coarse, such ease of honing kitchen knives transfers not so fine on razors. My learning curve has flat-lined there. Drat!

still trying, Bruce

On Kitchen knives, particularly the stainless variety, I wouldn't recommend more than about 1000 grit and I think 600 grit is actually ideal. Razor edges are best for razors. 600 grit makes a superior slicing edge, which is what we DON'T want with a razor, but what we DO want with a kitchen knife. At least that's my opinion.

Originally Posted by PapaBull

On Kitchen knives, particularly the stainless variety, I wouldn't recommend more than about 1000 grit and I think 600 grit is actually ideal. Razor edges are best for razors. 600 grit makes a superior slicing edge, which is what we DON'T want with a razor, but what we DO want with a kitchen knife. At least that's my opinion.

I, and just about every chef I know (ok...just one...my mom ) would agree with your opinion.

Originally Posted by PapaBull

On Kitchen knives, particularly the stainless variety, I wouldn't recommend more than about 1000 grit and I think 600 grit is actually ideal. Razor edges are best for razors. 600 grit makes a superior slicing edge, which is what we DON'T want with a razor, but what we DO want with a kitchen knife. At least that's my opinion.

With a western steel type I agree fully, but I'd go 1200 as I like a bit finer teeth. A standard steel will keep that knife going as well, provided you know what is going on with your edge.

A medium edge of 1200 I would not recommend on a Japanese steel knife at the "teeth" will be the start point of chips. I know some wil disagree there, this is my opinion from what has happened to me. But than again I'm not always good to my knives, work will not always let me be nice

so the 4k/8k norton would work on a japanese blade right?