Thread: Knife sharpening

I've done a bit of reading on knife sharpening over the years, it is something that should be continually done by the user. It is also something that I find very frustrating as I can't seem to get the knack of doing it consistently well, sometimes I get a good edge but more often I don't. Especially frustrating as I have dabbled in making knives as a hobby! The practice of butchers with sharpening their knives is 'little and often', i.e. a quick hone before each use. There are lots of videos on Youtube and lots of different gadgets available to sharpen knives, I really don't see how you could ruin the knife as they are intended to be sharpened repeatedly in use, it just wears them down a tiny amaount each time. Worst you can do is not get it sharp, so no worse off than you already are.

They are a good brand, lots of butchers and euro chefs use the Swibo.


Get it professionally sharpened, a good sharpener will blend and polish the edge rather than leave it stepped.


The best method of continual sharpening is with a steel, but if you do not know what you are doing you will dull the edge very quickly, a good oil stone is also good but you need to know how to use it.


I am not a fan of the roller or pull through type sharpeners as they take too much material off the blade and don't get right to the heel of the knife, over time it will have a very pronounced heel and will not be good on the board.


Personally with my knives, I rarely have to re-edge them as they are constantly worked on the steel.


If you can get a steel and an old knife, practice, its not that difficult and easy to pick up.

A good knife will have a shamfered edge called a V bevel , Simple to sharpen on a oil stone . The knife pictured is more a butchers knife where a steel is more commonly used to sharpen

Probably just as important as sharpening it is looking after it - never put it in a dishwasher, and always wash it carefully and individually - knocking against other cutlery or anything hard is a sure way to blunt it.

I was taught how to sharpen knives (and other tools) by my father sixty years ago - the main secret is to understand what you are doing rather than to learn a technique by rote.

John

Not necessarily, I personally don't like a blade with a pronounced bevel as they are often thick and heavy


There are so many variations in the bevel, once you have it sharp use whatever method you prefer, but if you want to keep it sharp don't let anyone else hand sharpen it for you, everyone's action is different.

Originally Posted by SiddersC

Not necessarily, I personally don't like a blade with a pronounced bevel as they are often thick and heavy


There are so many variations in the bevel, once you have it sharp use whatever method you prefer, but if you want to keep it sharp don't let anyone else hand sharpen it for you, everyone's action is different.

Its more a personal choice at the end of the day on which knife or how to sharpen , My knifes are more for skinning so i prefer the beveled edge and thickness is not a concern , I also was taught by my father the fine art of how to sharpen with a oil stone and for myself i dont find it difficult a steel is totaly different

My father was a competitive Axeman and saw sharpener and although I can get a good edge on a knife it isn't anything like what he can. I have seen him spend many hours on an axe only to bend it on a hidden knot when competing.
There is a lot of information on the www that can help you understand the process. A big problem these days is getting the right oil stones, my father tells me that the really nice Norton stones are no longer available and are much sort after by axemen.
I would suggest that you get it sharpened by a professional (talk to your butcher), follow JDs suggestions on care and then keep the edge with a steel. I use a couple of different oil stones and then the steel to maintain mine and they keep a nice edge, although they are overdue for another touch up.

Originally Posted by rangieman

I also was taught by my father the fine art of how to sharpen with a oil stone and for myself i dont find it difficult a steel is totaly different

True, a stone is ideal for the thicker bladed knives and axes and it is easy to get a good edge with one.


The knife pictured id a cooks knife and once sharp is more suited to working on a steel, but if one wasn't available a fine stone would work well, but would be a lot more time consuming for regular work - depends how often the knife is used.


As already said, storage and care is essential for blade longevity.


The steel is not hard once you know how to use it, but getting to that stage can be a frustrating exercise.