"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-16-2018, 09:24 PM   #1
Cook
 
Join Date: Nov 2008
Posts: 53
Sharpening knives - What am I doing wrong?

I bought a whet stone a few months ago and have tried to use it numerous times to sharpen knives, but it isnít working well. It has a 1000 and 6000 grit side which seems mostly standard. Iíll get as close to 15 degrees as I can and spend a few minutes on each side sharpening. I feel for the burr which forms on the upward facing side as a guide. After the burr shows up, I flip sides. Then I move to the 6000 side to smooth it out. By this point it should be sharp, but it doesnít seem much sharper than when I started as it doesnít come close to cutting paper. Any suggestions?

__________________

kbreit is offline   Reply With Quote
Old 07-16-2018, 09:55 PM   #2
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,199
Quote:
Originally Posted by kbreit View Post
I bought a whet stone a few months ago and have tried to use it numerous times to sharpen knives, but it isnít working well. It has a 1000 and 6000 grit side which seems mostly standard. Iíll get as close to 15 degrees as I can and spend a few minutes on each side sharpening. I feel for the burr which forms on the upward facing side as a guide. After the burr shows up, I flip sides. Then I move to the 6000 side to smooth it out. By this point it should be sharp, but it doesnít seem much sharper than when I started as it doesnít come close to cutting paper. Any suggestions?
First question... what kind of metal are your knives made of?

CD
__________________

__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is offline   Reply With Quote
Old 07-17-2018, 01:21 AM   #3
Senior Cook
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch
Posts: 199
I have a range of knives, different quality, one of the best is a cheapy, I use a steel, same as the ones used in freezing works. My daughter can't stand me sharpening knives.

Russ
Rascal is offline   Reply With Quote
Old 07-17-2018, 04:38 AM   #4
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 675
I too would welcome advice on how to use a sharpening stone. I have one, but I never got the gist of it, so I use my steel instead, which works fine, but I've heard that stones work better. I'm going to search the web for a site which shows you what to do, but I'm sure there are 'knacks' to it that help on the way.

di reston


Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 07-17-2018, 07:02 AM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,139
I am professional tool maker, I deal with tool sharpening on the daily bases and yet, sharpening knives is not that simple. It takes a lot of practice. And even more, Patience. And then some more Patience. The best I can recommend is start watching videos on Youtube. There are plenty to choose from. But remember it will take time and Patience to learn to do it right.

Here is a good video:
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-17-2018, 01:00 PM   #6
Cook
 
Join Date: Nov 2008
Posts: 53
Quote:
Originally Posted by caseydog View Post
First question... what kind of metal are your knives made of?

CD
A few different knives but my go-to knife is my chef's knife. It's the Victronix Fibrox Pro 8" chef's knife. Supposedly a carbon blade.
kbreit is offline   Reply With Quote
Old 07-17-2018, 01:20 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,928
As described, your technique appears sound. I'd take the advice to watch some videos and follow their techniques. Does the company that made/sold the stone have a website with 'how to' videos?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-17-2018, 05:07 PM   #8
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 206
This is the guy I watch for how to sharpen.

https://youtu.be/o4XgLgvqjYk
Vinylhanger is offline   Reply With Quote
Old 07-17-2018, 05:11 PM   #9
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,698
Quote:
Originally Posted by kbreit View Post
I bought a whet stone a few months ago and have tried to use it numerous times to sharpen knives, but it isnít working well. It has a 1000 and 6000 grit side which seems mostly standard. Iíll get as close to 15 degrees as I can and spend a few minutes on each side sharpening. I feel for the burr which forms on the upward facing side as a guide. After the burr shows up, I flip sides. Then I move to the 6000 side to smooth it out. By this point it should be sharp, but it doesnít seem much sharper than when I started as it doesnít come close to cutting paper. Any suggestions?
I'm there with you, never could get the hang of using a stone. There are several decent sharpening systems around, but I've had my Chef's Choice 3 stage electric sharpener for quite a few years now, and I'm happy with it, so I haven't really done much research. I also have a cheap Wrenwane pull through sharpener (about $10 on Amazon) that I use on my smaller paring/utility knives... keeps them pretty sharp. Both are easy to use and fairly foolproof.

I use a steel (mine is a ceramic hone, but it functions like a steel) for honing but it won't actually sharpen a dull knife. For that you need something that does more than just realign the edge. Eventually all knives need more than a hone to recreate a proper edge.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 07-17-2018, 06:15 PM   #10
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,852
Quote:
Originally Posted by RPCookin View Post
There are several decent sharpening systems around, but I've had my Chef's Choice 3 stage electric sharpener for quite a few years now, and I'm happy with it, so I haven't really done much research.
I have one of those too. I can't say that they're cost effective, but it sure is convenient to pull it out when the knife needs a little touch up, rather than taking it out to a sharpening service. I sharpen my knives maybe twice a year. I would much rather have a sharp cheap knife than a dull good knife.
__________________

tenspeed is online now   Reply With Quote
Reply

Tags
knives

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.