Originally Posted by 61Grampyjoe
New question? We have a set of "Pampered Chef" knives (cast?) that have
"German Cr Mo V Steel" on one side and "china" in mice-type on the opposite side. I believe is an exclusive and carries a lifetime guarantee. What's the best way to keep them sharp? It comes with an "arkansas style" V stone to dress up the edge, but they get dull quick..
Just to digress a little on the metallurgy.
Cr - Chromium - makes steel "stainless"
Mo - Molybdenum - a hardening agent for steel
V - Vanadium a hardening agent for steel.
Molybdenum and Vanadium have broadly similar properties, with Vanadium forming smaller crystals that help edges take a sharper edge and Molybdenum having better resistance to shock. Most knife steels are a Cr Mo V steel and the differing % of the components in the alloy giving different properties.
As knives they'll probably do the job in a domestic kitchen. IMO the most practical way to keep them sharp is to use whetstones, but that's a skill that takes time to learn properly. For an easy to use practical system that isn't going to damage your knives the a ceramic rod sharpener, like spyderco's, isn't a bad option.
The V sharpeners I avoid like the plague and the ceramic wheel sharpeners can do real damage to your knives if you don't use them properly.
PS I've usually been at work for 1 1/2 hours by 6:15am.