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Old 09-17-2012, 03:09 PM   #1
Master Chef
Join Date: Sep 2004
Location: Galena, IL
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Sharpening Knives

I have a good set of Wustof knives we saved up and bought individually about 10 years ago.

They recently didn't seem to be keeping their edge very long (one or two uses and we had to sharpen them again).

Then I was watching something on TV that instructed that we were "honing" the knives, not sharpening them, and that knives should periodically be professionally sharpened.

I was at a local greenhouse and saw that a man took tool/knife sharpening jobs from there. I kept forgetting, but last Friday I took my knives in and picked them up on Sunday.

Believe it, it is true. The darned things are better than new! Find someone who does this service and take yours there, now!


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Old 09-17-2012, 03:41 PM   #2
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Location: Kent in the U.K (the garden of England)
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I sharpen my Japanese knives with a sharpener similar to this
Anolon Universal Knife Sharpener in sharpeners at the home of creative kitchenware, Lakeland

I was once told honing a knife puts the blade back into alignment and using a wet sharpener puts the sharp edge back.

Whether this is true or not I sharpen my knives at least once a week or more if they don't cut cleanly through a tomato. Nothing better than a really sharp knife

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Old 09-17-2012, 04:00 PM   #3
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Location: Twin Cities, Minnesota
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You have to be careful with Japanese knives, since the blade is set at a different angle than traditional European knives.

I send my Shun knives back to the manufacturer once a year to be sharpened, since this is a free service (you only pay for shipping). You have to love that. And yes, they recommend only a yearly sharpening.
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Old 09-17-2012, 04:19 PM   #4
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I didn't know about the only once a year sharpening Steve Kroll, thank you for that.

What do you use then, just the steel? I do use a sharpener recommended by Kai Shun though.

I don't think my 20cm knife would last that long without a proper sharpening as I use it for nearly everything. Kai Shun 20cm Chef's Knife DM-0706
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Old 09-17-2012, 04:21 PM   #5
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Starting with a properly sharpened knife, if you hone after every use, you should easily get a year out of it.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-17-2012, 04:23 PM   #6
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Thank you Andy M.
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Old 09-18-2012, 02:09 PM   #7
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Good reults for a gadget

I use this thing these days. They also make ones with the 20 degree western angle, but I use this on everything with good results. This, and then maintain the edge with the 5-4-3-2-1 steeling technique that Chief Longwind recently told me about has great results.

I have all the sharpening stones, the Japanese water stones, diamond impregnated stones, etc. and the skill to use them, but it's just not worth it, imo, when you can get such good results so easily with this thing and a good, smooth butcher's steel.

Amazon.com: Chef's Choice Pronto Santoku/Asian Manual Knife Sharpener: Kitchen & Dining

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