Not impressed with the edge on my new knives

[ohsmily]

I received a few Henckels Twin Cuisine knives in the mail today. I have handled them many times before; love the fit, finish, feel, handling, and look of them. Everything about them seems great, except...

I figured they would come from the factory with a GREAT, wicked-sharp edge...but no, it was pretty mediocre. Don't get me wrong, there were no nicks, scratches or irregular edges, but they weren't particularly sharp. The edge of the thinner Santoku blade was better than the Chefs knife and straight edged utility knife, but it still wasn't amazing.

The good news is, since it is good steel, I can sharpen it, or have it sharpened if I am too chicken to try and do it myself (since they are more expensive than what I am used to). When I sharpen them, I am going to put a steeper angle on it.

Anyone else have similar complaints about the edge on new knives?

Bottom line, I love the knives, but was surprised at the unremarkable factory edge.

[Andy M.]

That surprises me as well. The edge thatcame pn my Professional S knives was quite sharp and held for a long time.

[Half Baked]

My Henckels arrived so sharp that I was surprised it didn't cut through the packaging.

I use my knife everyday but only for dinners, mainly. How often should a home cook have their knives sharpened? The edge is so gradually worn that I don't barely notice a difference.

[Tony_AAA]

Hmm.... While I'm not a Henckels fan, knives coming semi-sharp isn't that big a deal. FYI, most high-end japanese knives come in a semi-sharp condition. The buyer is expected to put the final edge on the knife. Besides, anyone with a little skill can put a better edge on the knife than the factory---I believe Henckels is still using a 20 degree edge on their knives.

[GB]

Originally Posted by Tony_AAA

knives coming semi-sharp isn't that big a deal. Besides, anyone with a little skill can put a better edge on the knife than the factory

The problem is the vasy majority do not have that skill.

[Bangbang]

Originally Posted by GB

The problem is the vasy majority do not have that skill.

Its easy to use a sharpening steel.

[mudbug]

I don't bother, except maybe once a year or so.

So shoot me.

[GB]

Originally Posted by Bangbang

Its easy to use a sharpening steel.

But a sharpening steel doesn't actually sharpen. It just hones.

[bjcotton]

I have recommended this sharpener to many people [non-pros] and haven't heard a complaint yet. "Most" pros poo-poo the idea, but I guarantee they wouldn't be unhappy with the edges on my knives, both the cheap ones and the expensive ones. It is called an Edgemaker sharpener. I don't know what the policy is about recommending a product on the open forum, but if you want to PM me, I will tell you how to get them. I believe they are still about $13.

[GB]

Billy, go ahead and post how to get it publicly if you like.