Knife sharpening

**85 county** · 28th November 2010, 07:39 PM

Originally Posted by dullbird

Yep that's what it is...The reason I got the bread knife is because we make our own bread and when you have very freshly baked bread which has a crust on the outside but beautifully soft on the inside it is a nightmare to cut with a crap knife. This knife cuts it like its paper even when its still hot (which makes it even softer) however noticed that it doesn't seem to glide through as easily so thought I would ask the question.

Pedro this is basically the knife..looks like an ordinary knife but I can assure you its much better then any bread knife we have owned before

I have a set of these, for about 20 years. broke the tip off one of them and the handle off another. both have been replaced under there life time guarantee. and they have been sharpened about 4 times, again for free

**waynep** · 28th November 2010, 07:51 PM

great question dullbird .... we have a one of those knives too and it's getting a bit blunt ....
we make most of our own bread because I can't stand the fluffy gummy supermarket bread ... the knife gets used a few times a day.

**uninformed** · 28th November 2010, 07:53 PM

you should be able to buy a round "steel" that is a workable dia for that knife....check out 'king of knives" also google DMT for their range of diamind stones/steels.

with a nice 8000 grit wet stone you could get half way there buy gently touching up the back (flat) side.

Serg

PS if you are filing the serrations file away from the edge ie from the cutting edge to the spine.

**waynep** · 28th November 2010, 07:55 PM

I wonder if a chainsaw file would work ? ...got plenty of them

**dullbird** · 28th November 2010, 07:56 PM

funny I did wonder that

**dmdigital** · 28th November 2010, 08:16 PM

Chainsaw file would certainly remove some metal and basicly stuff things.

You need a very, very fine grit, round, tapered sharpener - diamond dust or ceramic are best. You have to do each serration individually and then remove any burring from the flat side with a extremely fine polishing stone.

Most likely a few passes with a normal steel will do, just needs to be a fine tapper on the shaft that will fit the serrations.

**Chucaro** · 28th November 2010, 08:36 PM

This is good if you are not used to sharpening

**boger** · 28th November 2010, 09:10 PM

hi I had the same trouble, I have the same knives as well

but a cheep bread knife I had a good steel but up graded for an easy-lap diamond one, cheep $30 -$50 and it is oval and this oval just fits the bread knife easy to use, just run it through each grove once or twice at the right angle and all done

hope this helps

**Hoges** · 28th November 2010, 10:52 PM

We bought a set of Jap knives including a bread saw from the King of Knives about 15 yrs ago. Supposedly manufactured by some mob whose history dates back to Samuri sword days...They are made from one piece of steel and we sharpen them using the recommended twin rollers in the water bath contraption. This however is no use for sharpening the bread saw.

After so many yrs the bread saw needed the serrations 'improved' ...so I took to it with a Dremel

and slowly but surely extended the existing serrations, and finally honed the blade with wet 2000 grade 'wet and dry'. The result was most satisfactory...can cut a tomato into 1mm slices... works well also on fresh bread

richard4u2 · 28th November 2010, 11:46 PM

i use a chain saw file on mine, i do it about once a year i also make my own bread and use a holder , works a treat

Thread: Knife sharpening

Thread Tools

Bookmarks

Bookmarks

Posting Permissions