Thread: kitchen knives and norton

I have a cheap set of cuisnart kitchen knives that need some sharpening. All I have to sharpen with is a norton 4k/8k is this hone good enough
to sharpen these knives with and what kind of method should i use to sharpen them?

is this hone good enough to sharpen these knives?

I think the real question there is, are these knives good enough to use on this hone? I don't think the blade will have the hardness to really be of any use if sharpened on the 8k side, even the 4k side will probably be too fine to put a new edge on these blades - depends just how blunt they are.

You can try though, use an x pattern as you would with a razor, but you have to concentrate to ensure you are holding the knife at the right angle; you will feel more draw when you have the full bevel contacting the hone surface. The hard part is getting a consistent edge all the way along the curve of the blade. I'd just use the 4k unless you have a 1k, in which case I'd use that, then finish with a steel.

IMO if you want a knife that really hones well, you have to go for a Japanese laminated blade. The level of sharpness you can obtain with these knives makes me giggle like a school kid!!

Originally Posted by Linc

I think the real question there is, are these knives good enough to use on this hone? I don't think the blade will have the hardness to really be of any use if sharpened on the 8k side, even the 4k side will probably be too fine to put a new edge on these blades - depends just how blunt they are.

You can try though, use an x pattern as you would with a razor, but you have to concentrate to ensure you are holding the knife at the right angle; you will feel more draw when you have the full bevel contacting the hone surface. The hard part is getting a consistent edge all the way along the curve of the blade. I'd just use the 4k unless you have a 1k, in which case I'd use that, then finish with a steel.

IMO if you want a knife that really hones well, you have to go for a Japanese laminated blade. The level of sharpness you can obtain with these knives makes me giggle like a school kid!!

I agree with this, there are certainly some kitchen knives which are the same as a Zeepk razor, the only way you can get them sharp is basically with a grind wheel. Give your knives a try though and if it don't work invest in some quality knives.

Its true Japanese laminated knives are great (I don't like Global though) but German knives hold an edge equally well. Some cheap quality German knives include Giesser, Victorinox (that might be Swiss) and F.Dick. Out of those 3 I prefer the F.Dick then Giesser haven't gotten attached to Vitorinox. I have several Japanese knives but 90% of the time I use German ones.

I'm a Japanese steel convert. Infact I'm packing up tonight for a weekend seminar given by Dave (sharpening guru for japanese knives). German steel is fine and all for some folks that don't demand much from their kitchen knives. Hold an edge to get dinner cut up, and that is perfectly fine. However some of us (nuts) like the finest edge possable that can making cutting a pure pleasure.... Ok the beer took over... getting back on topic...

Personally I think the 4k is to fine a grit for most german steel. German steel is just to soft (compared to japanese steel) to take advantage of that kind of polish. I don't take my only german (messermeister) knife past a 1200 King stone, it just doesn't hold up to or need the polish.

That siad it is your knife and stone, do as you wish to learn the difference and feel. You may be ok with the results, and that is all that really matters.

For the chef types - I enjoy working in the kitchen, trying new recipes and use Henkels. I am curious though - does anyone sharpen mandolin blades and if so how? I was going to ask this earlier but since my mandolin recently removed a chunk of my fingertip I figured it was sharp enough.

A dull blade can still remove chunks, if you didn't feel it get removed, it may be sharp enough...

Originally Posted by OLD_SCHOOL

Its true Japanese laminated knives are great (I don't like Global though) but German knives hold an edge equally well.

Why don't you like Global? Curious.

The next logical question is, of course, can the Norton get thrown into the same drawer as the knives?

Inquiring minds are legion

Gosh, 1k is way too much for kitchen knives. I think your trying put a Briggs and Straton lawn mower engine in a Ferrari.

Originally Posted by Russel Baldridge

most knives won't benefit from anything more then around 1000 grit, especially anything mass produced.

I finish all my knives on 8k including both my Gieser and F.Dick ones which are mass produced, stainless knives, but the sharpness is very much superior to that of coming straight off 1k hone. Still not as sharp as the carbon though. But since the OP is probably just using them for domestic purposes 1k certainly get you a relatively sharp edge.

Originally Posted by Philadelph

Why don't you like Global? Curious.

Personally I think they're ugly and the metal handle isn't ergonomically friendly (to me anyway) also I used to work in a cold environment and the scales on a knife got cold enough without handling cold steel all day.

I don't think they have been designed too well, since I have seen several chefs drop theirs and they snap between the handle and the blade because it seems to be too thin.

Of course this is just my opinion and what I have seen, everyone's different. I'd rather shell my money out on a decent carbon steel knife from Sakai than on a Global.