Thread: Sheffield Steel Knife

I have a sheffield steel kitchen knife and the blade is going a little blunt compared to when I first got it.

Am just wondering.. would it be ok to hone it on my belgian coticule. I have a yellow and a blue coticule and am thinking it might be ok to run over the blue?

Thoughts?

Graham.

I've done a few kitchen knives of mine on the blue. As long as the angle is consistant they turn out REALLY sharp.

I agree with LX.
Use the other side of your blue for knives, so mark this side for knife use.

Thanks guys. Just finished the knife and all I can say is .... wow!

The knife didnt seem to make any impression on the stone but you still think I shouldn't run my razor over it but keep one side for razor and one side for knife?

I've heard people using their coticule stones on their kitchen knives with nothing overly damaging.

Your knife may be on the softer side thus making it easier to sharpen with less dishing of the stone. Not that soft is bad, just that it will go dull faster.

Because I do alot of sharpening with harder steels, my stones cry at me and tend to dish rapidly. But I don't need to sharpen as often.

I'm getting new stones just for my razors, it's just alot easier than trying to keep my other stones extreamly flat and smooth.

I use the belgian blues on my kitchen knives and don't bother going to the coticule. Knives aren't straight razors and the differences don't necessitate going to an 8000 grit stone. You use that blue and you'll have a sharp kitchen knife right quick.