Thread: Knife sharpening

Pics!!


always wanted to know what a good bread knife is supposed to look like--

you really only need a "bread" knife for really thick dry crusty bread...

there are many different styles of serrated bread blades.

anything is able to be sharped its just a matter elbow grease....

NEVER apply heat to a knife!

with regard to sharpening anything,knives, chisels, chainsaw chain etc etc etc consistancy of angle is just as important as correct angle

when you say rollers? are these the ones that you swipe the knife through and they roll/shapen the edge???

think about the action and if those rollers are going to contact between the serrations....

post a pic of your knife

I would look for a diamond sharpener the correct dia to suit the serrations.

some serreated knives are not a knife edge (ie two equal angles) but a chisel edge (ie one angled edge and one flat edge) so the serrations are cut into the angled side only and the flat side is still flat....you could sharpen on of these fairly easily by touching up the the flat side on a tradition stone ie oil, water or diamond..

cheers,
Serg

You need to use a tapered round sharpening stone or steel. Tedious process.

Dulllbird,
A bread knife is for spreading, whether it be jams, butter, or cream on a scone. The knife is limited in cutting to toast and at best sandwhiches. A dull knife is usefull. I would think carefully prior to sharpening the knife.
Regards,
PeterW

Originally Posted by uninformed

you really only need a "bread" knife for really thick dry crusty bread...

there are many different styles of serrated bread blades.

anything is able to be sharped its just a matter elbow grease....

NEVER apply heat to a knife!

with regard to sharpening anything,knives, chisels, chainsaw chain etc etc etc consistancy of angle is just as important as correct angle

when you say rollers? are these the ones that you swipe the knife through and they roll/shapen the edge???

think about the action and if those rollers are going to contact between the serrations....

post a pic of your knife

I would look for a diamond sharpener the correct dia to suit the serrations.

some serreated knives are not a knife edge (ie two equal angles) but a chisel edge (ie one angled edge and one flat edge) so the serrations are cut into the angled side only and the flat side is still flat...

.you could sharpen on of these fairly easily by touching up the the flat side on a tradition stone ie oil, water or diamond..

cheers,
Serg

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

Originally Posted by TwoUp

Dulllbird,
A bread knife is for spreading, whether it be jams, butter, or cream on a scone. The knife is limited in cutting to toast and at best sandwhiches. A dull knife is usefull. I would think carefully prior to sharpening the knife.
Regards,
PeterW

I think dullbird is referring to a bread saw (archaeic term)

Originally Posted by TwoUp

Dulllbird,
A bread knife is for spreading, whether it be jams, butter, or cream on a scone. The knife is limited in cutting to toast and at best sandwhiches. A dull knife is usefull. I would think carefully prior to sharpening the knife.
Regards,
PeterW

You see I would call that a butter knife not a bread knife..a bread knife where I come from cuts bread and is only dull when you buy a **** one from Ikea..

Noted