A sharp knife

[festive]

No this is just purely about your kitchen knives. How do you keep them sharp? I recently purchased some Global knives. Ive noticed also how much longer they stay sharp over my other brands i have yet to sharpen them. The rest i push through a very old knife sharpener i bought from amazon basically a small mains powered stone sharpener with 2 coarse and 2 fine slots hence you swipe both v's on coarse then fine.
However it always leaves the blade somewhat serrated and im sure under a microscope it looks a mess.
I want to sharpen my global knives but want to do it absolutely right, im sure there's a few of you skilled peeps on here know the precise method?

 

[Brigadier]

Whetstone.
You can buy a guide too, to maintain the angle of grind.

Check YouTube for technique.

Or, just search for local knife sharpening services (ask local butcher, chefs, etc)

 

[motorbiking]

A Fine whetstone.

At least a 6000/1000 grit or higher and always push the blade never pull it as it rounds the edge. The angle you can achieve depends on the hardness of the knife. Higher quality knives/harder knives can take a 15 degree or less angle better. Once you have perfected the whetstone, you can move to a strop where pulling is ok as long as you are super light on the pressure.

 

[StephenStephen]

You'd likely find an answer in here (but it is £25)

Sharp - Sean Hellman

Sharp is a book that will guide the reader through the principles and practice of sharpening; from definitions and requirements in the chapter What is Sharp?

seanhellman.com

 

[foxhole]

Chefs use these .

Professional X50 Chef Diamond Sharpening | ProCook

This 25cm diamond sharpening steel from our Professional X50 Chef range has been coated in fine diamond powder and designed to produce an optimum edge, keeping

www.procook.co.uk

 

[Mottie]

Sharpening steel.

 

[Brigadier]

Steels are more correctly called "honing" steels, and are used for maintaining the edge between sharpening sessions.

 

[Brigadier]

Makes for an impressive look on telly shows as well.

 

[Mottie]

Steels are more correctly called "honing" steels, and are used for maintaining the edge between sharpening sessions.

Not according to the experts but, Pftt, what do they know? Sharpening steels and honing steels are different beasts, only according to them though….

Honing steel or sharpening steel: the difference

The difference between a honing steel and a sharpening steel? Knivesandtools explains. The expert when it comes to sharpening tools.

www.knivesandtools.co.uk

 

[motorbiking]

Steels are used for convenience and speed. They are inferior to a whetstone. You can’t use a whetstone to sharpen a serrated blade for example. Where as a steel is a one tool does all and is used dry.

 

[Brigadier]

Not according to the experts but, Pftt, what do they know? Sharpening steels and honing steels are different beasts, only according to them though….

Honing steel or sharpening steel: the difference

The difference between a honing steel and a sharpening steel? Knivesandtools explains. The expert when it comes to sharpening tools.

www.knivesandtools.co.uk

Pick your expert..............

 

[robinbanks]

Don't put them in the dishwasher

Don't keep them in a drawer with other knives/cutlery

Don't use your existing sharpener on them

Don't use a chopping board that will dull the edge; cut on a wooden or plastic block/board.
Drives me nuts when I see someone cutting on a glass/marble/granite board, stone worktop, plate etc

Don't let other people use them; they won't care as much as you do and will break one of the above rules

 

[motorbiking]

And sharpen according to your hand. Left vs right.

 

[aveatry]

A Fine whetstone.

At least a 6000/1000 grit or higher and always push the blade never pull it as it rounds the edge. The angle you can achieve depends on the hardness of the knife. Higher quality knives/harder knives can take a 15 degree or less angle better. Once you have perfected the whetstone, you can move to a strop where pulling is ok as long as you are super light on the pressure.

I use this type too, I have 2 blocks which is 4 different grades ending in 4000.

 

[mattylad]

What about bread knives? the ones with the serrated blade where each arc has it's own little sharpe edge?
I have some JML knives that I have had for many many years, they are still the best bread knives I have ever had.