Thread: Kitchen knives too sharp

I've been slowly picking through the kitchen knives with the Norton 1/4/8. A lot of them were let go for far too long, but I've got a small handful of the better quality knives working properly again.

If knives have been neglected, a much lower grit stone will speed up and improve the honing, 400 or even down to 220 grit.

A 300 – 400 diamond plate is great for shaping and establishing a bevel, then smooth out on a 1k. For most uses 1k is a good edge.

Use a loupe to look at edges and a sharpie to ink the edge and ensure you have a flat bevel and are honing to the edge.

Free hand honing is much easier because the bevel is so wide. For folks that do not hone, a CKTG, 400/1k dual grit Diamond Plate at $35, a plastic clip on Angle Guide, $10 -15 and a sharpie, makes a great, Knife Honing kit, that anyone can use and put a serviceable edge on a kitchen knife in a few minutes.

The plastic honing guide looks hokey, but they work well for maintaining a bevel on a large knife. especially for someone that does not want to learn how to freehand. Makes a nice and practical gift.

I have been known to visit relatives with a plastic shoe box of stones in tow, or a roll of knives…

I agree on the low grit to establish a bevel on really dull knives. You might also find that there is a little shaping that needs to be done as the last attempt to sharpen them might have seen some bad behavior.

I know 1k is usually sufficient, but with the Norton set it takes so little work I can't just stop there. So most edges end up sharper than perhaps they need to be. I haven't heard any complaints yet though.

I might need to look into something more coarse. I've got the low grit norton, but that just turns to mud. Don't particularly care for it. I've got a few carborundum style hardware store hones, but 8 x 3 is so much nicer then 6 x 2 when it comes to longer butcher knives. Mostly I just use my razor bevel setter and move on from there.

Originally Posted by Marshal

I know 1k is usually sufficient, but with the Norton set it takes so little work I can't just stop there. So most edges end up sharper than perhaps they need to be. I haven't heard any complaints yet though.

I might need to look into something more coarse. I've got the low grit norton, but that just turns to mud. Don't particularly care for it. I've got a few carborundum style hardware store hones, but 8 x 3 is so much nicer then 6 x 2 when it comes to longer butcher knives. Mostly I just use my razor bevel setter and move on from there.

If the 8X3 is better than the 6X2 maybe you'd like using one of these:

https://www.sharpeningsupplies.com/N...em-P48C25.aspx

Been using one since the mid 70's. You can now get an Arkansas Black for them.

I use the kitchen knife I got 18years ago at college when I trained forna year as a chef. My old flatmate goosed the edge when he took it to a steel with no knowledge of how to uss one.

I brought it back on a norton stone amd keep it with a lansky blade medic.

Geek

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Originally Posted by Marshal

I know 1k is usually sufficient, but with the Norton set it takes so little work I can't just stop there. So most edges end up sharper than perhaps they need to be. I haven't heard any complaints yet though.

I might need to look into something more coarse. I've got the low grit norton, but that just turns to mud. Don't particularly care for it. I've got a few carborundum style hardware store hones, but 8 x 3 is so much nicer then 6 x 2 when it comes to longer butcher knives. Mostly I just use my razor bevel setter and move on from there.

If you got em where they needed to be you're find. You probaby just had to put a lot more elbow grease into it than would otherwise need be if you had a lower grit. But now that you did the hard work, its probably no longer necessary unless you have a few more rough ones to get through.

Originally Posted by OCDshaver

If you got em where they needed to be you're find. You probaby just had to put a lot more elbow grease into it than would otherwise need be if you had a lower grit. But now that you did the hard work, its probably no longer necessary unless you have a few more rough ones to get through.

There's always more. I'm sure by the time I've filed through them all the ones I started with will need another round of TLC.