Knife sharpening

Boringly enough as a recently former professional chef, I can indicate that efforts to sharpen your serrated bread knife would probabaly do it an injustice.
I would ask wurstoff for thier opinion as it was purchased fairly recently.
I have a guy in Western Australia that could do it.
And I could vouch for his work, he sharpens correctly in my opinion, he sharpens with mild abrasion(not removing the 'meat') then applies a smooth honer to re-harden the edge.
regards Andy

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Originally Posted by lardy

Boringly enough as a recently former professional chef, I can indicate that efforts to sharpen your serrated bread knife would probabaly do it an injustice.
I would ask wurstoff for thier opinion as it was purchased fairly recently.
I have a guy in Western Australia that could do it.
And I could vouch for his work, he sharpens correctly in my opinion, he sharpens with mild abrasion(not removing the 'meat') then applies a smooth honer to re-harden the edge.
regards Andy

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How does a "smooth" honer "re-harden" the edge???

what is he doing in the "mild abrasion" that is reducing hardness?

using the knife in its normal intended use will not change the hardness of the steel...

cheers,
Serg

When any of my chefs knives get dull and the steel doesn't bring them up straight away I send them to a fellow enthusiast Chris Klein of Peninsula Saws. info@peninsulasaws.com.au the postage costs more than his work using computer controlled machines. Probably cost less than buying a correct file.

Give him a call and ask about the bread knife (02) 9997 2036

Go to a good engineers supplier and ask to look at a catalogue of tool and die makers abrasive sticks. These come in a variety of abrasives including silicon carbide, carborundum, and diamond. They are available in an extensive range of shapes and sizes. Handy for giving a lathe tool a quick strop up without removing from the machine.

I too am surprised you are facing this issue now. I have had one of those knives for about 5 years and admittedly it gets light use compared to what you describe (I buy only one crusty loaf a week) but it's still sharp.

Take/send it back to the importer (Milners?) for an evaluation.

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Originally Posted by JamesH

I too am surprised you are facing this issue now. I have had one of those knives for about 5 years and admittedly it gets light use compared to what you describe (I buy only one crusty loaf a week) but it's still sharp.

Take/send it back to the importer (Milners?) for an evaluation.

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you'd seriously take a knife back because it became dull after continual useage :o....

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Originally Posted by JamesH

I too am surprised you are facing this issue now. I have had one of those knives for about 5 years and admittedly it gets light use compared to what you describe (I buy only one crusty loaf a week) but it's still sharp.

Take/send it back to the importer (Milners?) for an evaluation.

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No the the knife is not dull yet!! but I can notice the difference in the knife being used a bit..from when first bought so asking now so when the time comes I can do someething about it:)

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Originally Posted by dullbird

No the the knife is not dull yet!! but I can notice the difference in the knife being used a bit..from when first bought so asking now so when the time comes I can do someething about it:)

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what surface are you cutting on?

wooden bread board only..is there something better we should use?

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Originally Posted by dullbird

wooden bread board only..is there something better we should use?

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as far as you knife is concerned, not at all, especially if its a nice softwood :)