Thread: Need to sharpen kitchen knives

I have a set of knives that need sharpening. I need to know what I need and how to sharpen these? What type of hones do I need. I have a dual stone I bought at Home Depot; not sure what grit. How would I use a guide for sharpening it. Would appreciate advice.

Thanks

I am interested in this as well. I was hoping that the stones I bought could do double duty on the kitchen knives. That's what I told the wife anyway

what hones do you have?
Nortons, naniwas , shaptons will work.
If you have large enough coticule it will do too.
Its, like with razors, all about muscle memory, you need to keep the angle consistent, set the bevel and polish if you like.
Here a nice vid series for beginners:
http://www.youtube.com/user/Chefkniv...12/TwfW_PXWBJs

sharpening knives is a different process to sharpening razors. I use a Nortons aluminium oxide combination oil stone to sharpen my knives. Its about 200 grit.

I have never worried too much about getting them razor sharp. Just getting to the point that it can glide through an old juicy tomato with out having to exert any pressure during cutting.

You can go a bit extra, if you want to get them to chef sharpness or a little more to get to sushi chef sharpness but for most kitchens this is a bit extreme.

Originally Posted by hendersr

sharpening knives is a different process to sharpening razors. I use a Nortons aluminium oxide combination oil stone to sharpen my knives. Its about 200 grit.

just curious how do you feel when you cut an onion with that knife?

thanks for the vids !

If i could get any chef knife it would be this one...Amazon.com: Shun Alton Angled 8-Inch Chefs Knife: Kitchen & Dining hell id even shave with it.

For sharpening a particular knife the first time: 325 and 600 grit will do fine for most knives; 600 and/or 1200 for touching up ones you've already worked on. For really fine knives that will take and hold an 8k edge....well... add an 8k hone if you really want to show off.

I carry a 600 in my back pocket all the time; for touch-ups. I used to know a fine hunter who sharpened his knives with just a file. If starting new, I would buy a Fallkniven DC4, lap the ceramic side, and be done with it.

I think your dual stone is probably an oilstone and it might work fine for kitchen knife work, depending on it's grits. Unless you catch HAD...

Here's a link with more info: Knife Maintenance and Sharpening - eG Forums

Originally Posted by binder

I have a set of knives that need sharpening. I need to know what I need and how to sharpen these? What type of hones do I need. I have a dual stone I bought at Home Depot; not sure what grit. How would I use a guide for sharpening it. Would appreciate advice.

Thanks

Many kitchen stores and good butcher shops have a professional
sharpen knives once a month. If the butcher recommends
it then take advantage.

Sharpening works best with a consistent angle. A guide helps
but most folk can do it by hand. Make a 20 degree angle
on paper and aspire to hold the blade at that angle. Soak
your Home Depot hone and give the knife five strokes.

Remember the magic marker trick. It works for kitchen knives too.


As an aside my Chinese 12K refreshes my kitchen knives
much more and much better than I would have ever thought.

binder,

For my kitchen knives that are in reasonable nick, I use my 600, 1000 & 1500 grit waterstones. If any heavy duty remedial work is needed for the edge, I use a DMT 325.

During use, I use a 14" smooth steel to whet the edges.

Have fun !

Best regards

Russ