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...

most knives won't benefit from anything more then around 1000 grit, especially anything mass produced. Custom made knives on the other hand are a thing of beauty when taken to the higher grits, and probably shouldn't be allowed to fall below the 1000 grit sharpness.

but for your knives, I say no, don't use your norton 4/8. Especially when some pretty decent sharpeners are available for kitchen knives for around $20.

Originally Posted by matt

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?

It would take forever/way-too-long to put your first bevel on knives with a 4k or 8k.

For years I have used a DMT coarse 325 to set a bevel, fine 600 mesh to get it "shaving" sharp, and an extra fine 1200 mesh on the very finest knives only. Most of the time, lately, I even do the first bevel with the 600 mesh.

My avatar shows the pocket stone I carry to maintain most of my knives at "shaving" sharpness.

Good Luck,

I bought my wife a nice set of japanese kitchen knives. These knives are hard, Rc of anywhere from 62-65. I use a norton 1000/4000 to keep them sharp. they slice like a dream.

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.