Thread: Kitchen knives too sharp

I always sharpen my knife to razor sharp level (I end my sharpening routine on a Norton 8k).

It's amazing what you can effortlessly accomplish with a scary sharp edge. Once I chopped a single garlic clove in 50 paper thin slices!

I've always found it's the blunt knife that cuts you. You try to force it to cut and it slips and there goes your finger.

My most used knives are a couple of Japanese ones and I keep them evilly sharp. Soggy old tomatoes no problem. I do have one knife that's not so sharp, an old, chunky Henkels that I use for things like hard root veg, Swede, turnip etc where they could damage the edge on my Japanese knives.

Gareth

I use a Sabatier sharpening steel for my kitchen knives, I cannot be bothered to take out my hones every time a knife gets blunt. 10 round trips before use is all it takes.

The King 1000/6000 combo waterstone is a great stone for knives. You can either stop at the 1000, which is pretty much all you need for most food prep tasks, or go on to achieve the sort of edges cgadede mentioned above.

There is no such thing as too sharp, dull....yes

Originally Posted by Kees

I use a Sabatier sharpening steel for my kitchen knives, I cannot be bothered to take out my hones every time a knife gets blunt. 10 round trips before use is all it takes.

I've done my fair share of butchering over the years and I always keep my steel close at hand. Every time the knife hits bone or after a minute of cutting, I give it a few swipes on the steel. A knife maintained this way will stay incredibly sharp for a long time.

Originally Posted by puketui41

I've done my fair share of butchering over the years and I always keep my steel close at hand. Every time the knife hits bone or after a minute of cutting, I give it a few swipes on the steel. A knife maintained this way will stay incredibly sharp for a long time.

A Good Steel is to a Good Knife what a Strop is to a Razor

Having used kitchen knives for the last 15 years or more, and in working kitchens, I would say most injuries come from dull blades. That and missuse.

I'm amazed at the number of people who pay no attention to where fingers are in relation to a hunk of Sharp steel.

I like a blade Sharp enough to slice without effort, but with some catch. Which I find helps with things like tomatoes.

Geek

There is no such thing as a kitchen knife that is too shop, only an owner that is too dull.

I like my knifes razor sharp. My progression is 1k, 3k, 8k.