Sharpening knives...

**Eric Perry** · #1 11-02-2009, 07:32 AM

Hey all,

I bought a pretty high end Santuko knife about a year ago that has been an irreplaceable addition to my kitchen. It was wicked sharp when I bought it, and still is sharp, but it's due for a good sharpening now, and I wouldn't even know where to start with what I need, how to do it, etc.

Anyone have any advice? Thanks in advance!

CrispyDelicious · #2 11-02-2009, 07:35 AM

Knives.

And don't you have and old guy who comes around once a year to sharpen stuff?

drteeth · #3 11-02-2009, 07:57 AM

Subscribed.

**Eric Perry** · #4 11-02-2009, 08:04 AM

Quote:

Originally Posted by CrispyDelicious

Knives.

I knew that. I'm just dumb.

Quote:

Originally Posted by CrispyDelicious

And don't you have and old guy who comes around once a year to sharpen stuff?

He cut off a finger. Poor fella.

CrispyDelicious · #5 11-02-2009, 08:12 AM

lol. No seriously, you don't have guys that do that? Dudes drive around from neighbourhood to neighbourhood in a truck with the tools necessary to sharpen stuff: knives, lawnmover blades, hedgeclippers, etc.

It's usually an old european guy, at least in my experience.

**Eric Perry** · #6 11-02-2009, 08:32 AM

Quote:

Originally Posted by CrispyDelicious

lol. No seriously, you don't have guys that do that? Dudes drive around from neighbourhood to neighbourhood in a truck with the tools necessary to sharpen stuff: knives, lawnmover blades, hedgeclippers, etc.

It's usually an old european guy, at least in my experience.

LOL! Really? I've never heard of such a creature!

kesslari · #7 11-02-2009, 08:44 AM

You can take it to a cutlery shop, or you can learn to do it yourself.

You'll want 2 stones - a coarse and a fine.
http://www.dmtsharp.com/products/whetstone.htm

Here is a good site to learn how.
http://www.knifesharpeningtips.com/h...arpen-a-knife/

The critical thing is to maintain a consistent angle. There are tools/guides to help you do this, or you can do it freehand.

Secondarily, get a chef's steel. This is used differently, and is used to touch up the edge on your blade when it gets a bit dull. Think of this as tuning up when you go a few cents flat, and the stones are for when you've gone more than a whole tone flat.

CrispyDelicious · #8 11-02-2009, 08:44 AM

Quote:

Originally Posted by Eric Perry

LOL! Really? I've never heard of such a creature!

It's a beautiful fusion of old-world quaintness with a sketchy old man driving around in a beat-up truck asking if you need anything sharpened.

**Eric Perry** · #9 11-02-2009, 08:46 AM

Quote:

Originally Posted by kesslari

You can take it to a cutlery shop, or you can learn to do it yourself.

You'll want 2 stones - a coarse and a fine.
http://www.dmtsharp.com/products/whetstone.htm

Here is a good site to learn how.
http://www.knifesharpeningtips.com/h...arpen-a-knife/

The critical thing is to maintain a consistent angle. There are tools/guides to help you do this, or you can do it freehand.

Secondarily, get a chef's steel. This is used differently, and is used to touch up the edge on your blade when it gets a bit dull. Think of this as tuning up when you go a few cents flat, and the stones are for when you've gone more than a whole tone flat.

Thanks!

Quote:

Originally Posted by CrispyDelicious

It's a beautiful fusion of old-world quaintness with a sketchy old man driving around in a beat-up truck asking if you need anything sharpened.

warwick.hoy · #10 11-02-2009, 08:47 AM

Honing and sharpening high end chef's knives is an artform that is best left to professionals (which I am not). A honing steel will set the edge straight and sharpening stones will actually remove material and reshape the edge. I've also seen belt sharpeners. They look like a belt sander that has been turned upside down and had legs attached to it.

If you want to take the plunge,...(practice with a shyte knife you don't car about) I suggest using a set of sharpening stones,...the key is to make sure you hold the blade at the right angle to the stone or steel on both sides. It's not as easy as it sounds.

Here is an AB demonstration that I like

http://www.youtube.com/watch?v=lRUYA...eature=related

varunkapahi · #11 11-02-2009, 08:49 AM

another knife question! dies wiping a knife with a cloth make it bad? my shaving razor blades covers have "do not wipe" written on them! so would wiping the Swiss knife would make it bad? can i wipe it with a cloth from the other blunt side?

**Mark Wilson** · #12 11-02-2009, 08:58 AM

Quote:

Originally Posted by CrispyDelicious

It's a beautiful fusion of old-world quaintness with a sketchy old man driving around in a beat-up truck asking if you need anything sharpened.

Yep!

unfortunately, when I was a kid I thought they were ice cream trucks.

I've never been more scared in my life.

Steve · #13 11-02-2009, 08:58 AM

Quote:

Originally Posted by CrispyDelicious

It's a beautiful fusion of old-world quaintness with a sketchy old man driving around in a beat-up truck asking if you need anything sharpened.

yeah, it's usually an old school Italian guy although the guy around here is Greek and you have to take it to him.

It's a real art to be able to hit that perfect angle of sharpness V. durability on a big knife. I've never met a machine that can do what my guy can do by hand with a big ol' water wheel.

Plus, those guys are usually a hoot to hang with. Full of old world humor and wisdom. I give the guy $20 and get 20 minutes of great entertainment. Three sharp knives is just the bonus.

I asked him about it once and he said everyone is polite and friendly when they're standing in a room full of knives.

standupright · #14 11-02-2009, 09:10 AM

if it's a high end knife, you're better off having it professionally done. also, are you using a steel on it every time before use?

**Eric Perry** · #15 11-02-2009, 09:18 AM

Quote:

Originally Posted by standupright

if it's a high end knife, you're better off having it professionally done. also, are you using a steel on it every time before use?

A steel?

It wasn't crazy expensive, but it was just under a few hundred bucks.

Eublet · #16 11-02-2009, 09:19 AM

Good topic. I don't know much about this either.

So how about using something like this? Is it bad for the blade?

Asa Samuel · #17 11-02-2009, 09:22 AM

If you haven't done it before I wouldn't recommend starting to learn how to sharpen on a decent knife. You won't be able to get a consistent angle on the edge and if you don't see that isn't a convex edge rather than a flat edge then you just ruin the whole thing by trying on a stone.

Take it to a store and let them do it for you. If you want to learn how to do it yourself then buy a cheap kitchen knife and some cheap sharpening stones then once you have the hang of it find out what grind is on the knife - if it's a flat bevel buy some better stones and if it's convex then buy some different grit sandpaper and lay it on a mouse pad - if you start sharpening on your best knife you will regret it.

warwick.hoy · #18 11-02-2009, 09:23 AM

Quote:

Originally Posted by Eric Perry

A steel?

It wasn't crazy expensive, but it was just under a few hundred bucks.

200 bucks for a knife is good money considering I use $30 Challenger food service knives from the restaurant supply stores. Then again I don't feel bad using on of these on them.

Asa Samuel · #19 11-02-2009, 09:23 AM

Quote:

Originally Posted by Eublet

Good topic. I don't know much about this either.

So how about using something like this? Is it bad for the blade?

Again, I would use them on cheaper knifes but wouldn't let them anywhere near my woodcraft or more expensive kitchen knives.

**Eric Perry** · #20 11-02-2009, 09:27 AM

Quote:

Originally Posted by warwick.hoy

200 bucks for a knife is good money considering I use $30 Challenger food service knives from the restaurant supply stores. Then again I don't feel bad using on of these on them.

Ohhh. I have used that on the knife. Doesn't really seem to do much though.