Thread: Kitchen knives too sharp

There's a BUNCH of them on youtube, I can't pick a favorite. I can pick a favorite hone, my older Norton two sided India Oil stone does a GREAT job with kitchen knives

Originally Posted by Leatherstockiings

This is great timing. I was planning on taking my wife's Japanese-style kitchen knives to my DMT 325 this week. Can anyone recommend a kitchen knife sharpening video?

Awesome...the stupidity of people is amazing! The "logical" thing for people to do after they cut themselves is blame the knife for being too sharp...
I put a 1k edge on the kitchen knives, it leaves some bite but will still slice really well.

I like my carving knives sharp and my chopping knives not so sharp, so I use the Spyderco Triangle Sharpmaker. As long as I hold the knife at 90º, I can get just the edge I want by varying the "stones". Works great with one angle for most kitchen knives and another angle choice for carry knives.

The test for me is if it can cut a through a Tomato skin very easily

Originally Posted by Ernie1980

Awesome...the stupidity of people is amazing! The "logical" thing for people to do after they cut themselves is blame the knife for being too sharp...
I put a 1k edge on the kitchen knives, it leaves some bite but will still slice really well.

Originally Posted by dinnermint

I'm actually horrifically terrible at sharpening knives, never can get the bevel even. I bought a "Food Network" branded 2-stage sharpening thingie. I can feel you guys cringing, I know, I know. But it keeps my 8" Henckels sharp enough to easily cut a soft tomato and that's all I need.

I too am horrible at sharpening knives. The best I've been able to accomplish is an acceptable edge. I gave up on it in favor of WorkSharp's Ken Onion belt sharpener. It can get a knife shave ready. Also, because it can adjust for different blade angles, you can sharpen behind the bevel to thin out knife that has seen some use.

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