Thread: Sharpening

I have a young friend who is an apprentice chef. He showed me his knife that he uses mainly. It's a Shun DM0706

It's a nice enough knife, nicer than ones I have anyone. I asked him how he sharpened it; I noticed the bevel was very small. He said that a guy came around to the restaurant he works at and sharpens the chefs' knives around once a month with a grinder!

I felt so bad for him that I took it home tonight. I have finally set the bevel after an hour. Still have to get some more laps on it yet but I'm glad it's not the travesty it was.



Goodness me, the things you do for mates.

The bevel on a chefs knife is different from a razor. You do not want such a thin edge or it will be destroyed with the cutting and dull quickly. A knife is held at about a 30 degree angle so the edge is stiffer and lasts longer.

I use about a 30 degree angle as well on my knives. I normally will finish at 1-4K, but I like a bit of teeth on my knives.

Free hand honing is a whole other skill, sharpie ink and low grit stones will help you a lot, begin in the 200-300 grit range depending on the condition of the edge.

Sharpening a knife once a month for pro use, seems like a long time. Surprised he has not learned to sharpen and maintain on his own. I do my brides favorites when the stones are out, every few days, they just need a touch up. She is hard on knives, but nothing like a pro’s mileage.

Learn to free hand and teach him, tons of good video on the web.

Seeing that your friend is an apprentice he may have lots on his plate ,.....(couldn't help myself), and sharpening knives may not be a priority at this stage of his career.

I am a fan of the "steel" on my kitchen knives between the stones, sort of like my kitchen strop and I use it often.

Right, but that is just tool maintenance, like a cop or soldiers keeping his weapon clean and oiled.

Years ago when I spent the summer working for a painter painting houses, the first thing he showed us was how to properly clean and store a brush, our brushes, we had to buy our own brushes and cleaned them before eating lunch and at the end of the day.

If you are a pro, it’s what you do… If the OP learns to free hand sharpen knives, a very useful skill, then teaches his buddy that, would be a great gift…

Originally Posted by bouschie

The bevel on a chefs knife is different from a razor. You do not want such a thin edge or it will be destroyed with the cutting and dull quickly. A knife is held at about a 30 degree angle so the edge is stiffer and lasts longer.

Cheers man, I am quite proficient with the knife sharpening

I should have said it's an angle grinder the sharpening guy uses... not like a water stone on a wheel or anything.

Originally Posted by Raol

I am a fan of the "steel" on my kitchen knives between the stones, sort of like my kitchen strop and I use it often.

Me too, it's great to refresh the edge before you start chopping things up.

Angle grinder? On a Shun? Holy dooley! That's not good. You've done well Andrew.

OK I don't get it?
What's this guy doing right that has him being paid to sharpen everybody's knives?