Thread: Kitchen knives too sharp

Originally Posted by dinnermint

But it keeps my 8" Henckels sharp enough to easily cut a soft tomato and that's all I need.

Originally Posted by rodb

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

I am with you guys

I am also a Tomato sharp guy

Especially those little Cherry Tomatoes, where a dull knife = sliced finger

If the knife will easily slice tomatoes without effort it is plenty sharp for me, those edges last the longest and are quite easy to refresh on my first year production Spyderco Crock Sticks

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.

Actually in my years of experience is that the 'Logical Reason' that people cut themselves is because the knife Isn't Sharp! They put to much pressure to make the knive cut and then they slip and get cut!

I can't begin to tell how many knives I've sharpened while being a meat cutter plus as a 'civilian' but I can tell anyone who is willing to listen that a Dull Knife is Your Enemy! But a Sharp Knife is your Friend!

I've used the Norton Multi Oilstone System for 40 years and I've never found a knife that had 'Quality Steel' that it wouldn't sharpen with an edge that would last with only a Good Steel to keep it up to snuff!

That's a slick little thingie.

here's what mine looks like, probably rebranded. Mine was on sale for like 20 bucks and I had some sort of coupon plus some kohl's cash, which made it like 3 dollars

Originally Posted by dinnermint

"You can't fix stupid."

Not even with duct tape

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

I like a kitchen knife to be sharp enough to cut through a sandwich without smushing the bottom piece of bread. Also to slice a tomato without sliding across the skin, but rather "biting" into the skin.

Originally Posted by cudarunner

Actually in my years of experience is that the 'Logical Reason' that people cut themselves is because the knife Isn't Sharp! They put to much pressure to make the knive cut and then they slip and get cut!

I can't begin to tell how many knives I've sharpened while being a meat cutter plus as a 'civilian' but I can tell anyone who is willing to listen that a Dull Knife is Your Enemy! But a Sharp Knife is your Friend!

I've used the Norton Multi Oilstone System for 40 years and I've never found a knife that had 'Quality Steel' that it wouldn't sharpen with an edge that would last with only a Good Steel to keep it up to snuff!

This is what I have been using for the last 25 years and it will outlast the next couple of generations...

In December I was visiting my Uncle and I noted that his name brand German chefs knife was "not able to cut butter" dull.
Rummaging around in the cabinets I could not find anything to sharpen it with but I did fine some ceramic bowls.
Flipped one over on the counter (on top of a silicone pad to keep it from sliding) to expose the un-glazed bottom.
Listening in on one of those droning conference calls on the earpiece with the phone on mute - in a few minutes it was much much better.

Uncle was thrilled, but could not believe I used a piece of pottery...

Originally Posted by puketui41

Not even with duct tape

This is not entirely true. We had A guy on our work crew that kept getting in the way. I mean dangerous ,get run over by equipment , way. He went to the outhouse to take a dump and we duct taped him in :<0) Funny thing he started listening/paying attention after that.

I don't do much in the kitchen these days because it's not mine but when I do I use an electric to set the bevel and maintain with an old fashion steel bar. The nly problem I have ever had cutting is with cheese and I think I found a special blade for that. It belongs to someone else but they since dulled it on a glass cutting surface. I hope to catch it before it goes in the trash someday and resharpen it :<0)

There are many good sharpening jigs on the market, I have or do own most. And they all work and put an even bevel and keen edge on most knives and some like the, edge pro style excel are with small EDC knives.

But for the average person, a simple plastic clip on angle guide works very well, are quick and simple to use. With a little practice and a sharpie anyone can learn to freehand hone, really the quickest, easiest and simplest way to hone a large knife.

I do like the Edge Pro, and there are tons of stones, strops and even film holders for them, but it is a hassle to get out, and sharpen just one or two knives. For EDC, small knives or collector knives where you want a good looking repeatable bevel, jigs can be beat.

When I have the stones out, I run my wife’s favorites across them, taking them to 4k, generally. I keep a 12 in CKTG Diamond Sharpening Rod, a Ceramic Rod and steels in the drawers with our knives for quick touch ups. Which by the way, storing your knives in a wood block is the best way to protect an edge. I use the flat wooden blocks that fit in a drawers. Cardboard or Plastic storage sayas or guards work well for single storage or for transportation and are inexpensive or can easily be made in cardboard.

Chef Knives to Go, Sharpening Tutorials are chocked full of great sharpening videos, they also carry well priced, quality knife stuff.

Vintage carbon steel knives are great value, are easy to hone and take a great edge, I have bought them for a dollar at garage sales and flea markets.

After 35 years, I have finally trained my bride to not toss a knife in the sink full of dishes or leave a carbon steel knife wet…