Thread: Kitchen knives too sharp

http://www.chefknivestogo.com/yoasgy24.html

i recently purchased this one. I havent used it much yet, but did sharpen it. i found that doing a few spine forward stropping strokes and then stropping on the reverse side of a leather strop produces a shaving edge pretty consistently, even if your honing technique isnt perfect. also adding in stropping on newspaper will really get you to the next level.

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.

I use 2 knives....a razor sharp cleaver that I got from WallyWorld and a paring knife. This is all I need.

I use my 8" chefs knife for everything. It was, at one point in time, the only kitchen knife I owned. It's amazing what you can do without the "proper" tool.

I sharpen my Henckels with my 1 x 30 belt sander with 600-1000 grit belts and finish with a leather belt. They are very sharp but not razor sharp.

Has anyone used this sharpening system?

https://www.wickededgeusa.com/produc...OcAhoCVLvw_wcB

I've recently acquired it and have to say that it not only makes the sharpening process childs play but puts, as the name suggests, a wicked edge on the knife. The bevel it creates is perfectly even. I got this after being completely disappointed with the knife shop that I used to bring them to. They hired a few extra people to take some of the pressure off of the staff and the knives were coming back without so much as a bevel, a sloppy job to say the least. I have a lot of knives in my kitchen and my wife is particularly hard on their edges. So I need to be able to get them sharp easily. This gets them in better working order than the "professional" services I've used in the past.

I have been eyeballing one for a while, just haven't justified the $$$ for one. I use a jig system for my custom hunting knives, but hand hone my home knives and all kitchen knives.

You are a razor guy...professional services normally won't do any more

I hand hone my kitchen knives, Did as a butcher back when and since. Stainless steel is tough not so hard but it does take some effort to get the edge right. Too many cheapo sets made for a throwaway society. The "steel is a great addition to a kitchen, it can reset and edge in a hurry. Get an old one from a antique dealer or good will. Look for the names of cutlers that we respect. They will be cheap enough. Clean it up and you have a winning aid to better slicing and dicing.

If...you guys get a ceramic knife from Harbor Freight, get the separate diamond sharpening block or plates along with it.
The blades from the factory are really dull. Hold the bevel to about 30° included. After getting close, you can use the honing plates for a razor, if you wish. 600 to 1K grit is fine for the ceramics The bevel will shine but getting it to meet at an edge can be frustrating! Worth the effort though.
YMMV
~Richard