Why I'm Now Obsessed with Sharp Kitchen Knives

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bakerman

Meat Mopper
Nov 19, 2011
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Just as a follow up. Due to this thread I purchased the Work Sharp Mk2 this past weekend. Within 2 hours of unboxing every knife in my kitchen is the sharpest it has ever been since new. Loving this sharpener. All my Henkel's are razor sharp even the sandwich knife.
 
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noboundaries

Legendary Pitmaster
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Sep 7, 2013
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Roseville, CA, a suburb of Sacramento
I thought I might resurrect this thread as the gift giving season rolls around. After 2-3 stone sharpening times on my old "tri-edge" electric sharpened knives, the cutting edge has been reshaped by the stones. They now hold their edge MUCH longer with light honing on occasion.

The last time I sharpened anything was June, and that was to fix a Cleaver edge from a sink drop, and several cheap kitchen knives we found in boxes my dad left me. Prior to that, it was April for knives I use daily.

Whether you want stones, or a stone-type system like the Work Sharp Mk2 mentioned above, now's the time to let Santa know!

Happy Holidays. They're heeeere!

Ray
 

G8trwood

Smoke Blower
Mar 18, 2022
83
46
Just be careful with the electric sharpeners (especially with fine grits) they can remove the temper at the edge. A manual sharpening or two will usually remove it. Dip it in water often or use a misting system.
Don’t want to mess up a fancy edge!

Now we can get into the politics of how fine of a grit edge does a kitchen knife need, and stropping ;)
 

noboundaries

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Now we can get into the politics of how fine of a grit edge does a kitchen knife need, and stropping ;)
Ah. I do a homemade wood-mounted leather strop after a few light honing rod swipes.

As far as grit, so debatable with steel type and hardness. The hardest kitchen knife I have is descibed as 56+/-2. Most are 52-56 and German, Spanish, Chinese, or vintage inexpensive Made-in-Japan stamped knives.

When I stone my better knives, I'll restore the edge with the 1000, then hone with a 5000 and the leather. I hit my cheaper knives with a 320 or 400, then the 1000 and the leather.

Learning what worked for each knife is fun...as long as you have the time.
 

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