Quantcast
Sharpening someone else's first knife
Results 1 to 9 of 9

Thread: Sharpening someone else's first knife

  1. #1

    Sharpening someone else's first knife

    Going to buy a friend a Forschner Fibrox as their first 'real' kitchen knife. I expect this knife to be heavily mistreated (it will go through multiple dishwashing cycles, I'm sure).

    What kind of primary and relief angles would you put on something like this? My first guess is 20/25.

    Thanks

  2. #2
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    That's the normal range I'd put on these guys. I don't think it's gonna matter much from the sound of it. Make sure you teach them to use a steel.

  3. #3
    Doesn't matter. Hit the edge, don't make it steep or it'll be weak. on the rod.

  4. #4
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Location
    Norn Iron
    Posts
    1,391
    There are a load of Victorinox house knives where I work and everyone just sharpens them with one of those pull through things. Everyone seems to think they're great and for knives like that they serve a reasonable job if you consider how blunt they were before. Definitely show the person how to use a steel properly

  5. #5
    Good idea on the pull through sharpeners. The one I'm looking at is all of $20. Might be a good investment (at a minimum it'll save me time from sharpening and re-sharpening).

  6. #6
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Quote Originally Posted by ghideon View Post
    ...it'll save me time from sharpening and re-sharpening).
    Maybe, lol. It might kill the knife so bad it will take you forever to get it back to "nice."

  7. #7
    Pull throughs get so much use because they scrape off tons of steel and put a nice honking wire edge on soft steel.

    A ceramic honing rod is a better alternative.

  8. #8
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Location
    Norn Iron
    Posts
    1,391
    Quote Originally Posted by johndoughy View Post
    Pull throughs get so much use because they scrape off tons of steel and put a nice honking wire edge on soft steel.

    A ceramic honing rod is a better alternative.
    Yeah a rod is definitely better. For people in work though I have a very hard time convincing them why it's better to spend quite some time with waterstones when they can use the pull through thing for like 5 seconds and to them it is just as sharp

  9. #9
    Senior Member rulesnut's Avatar
    Join Date
    Feb 2011
    Location
    45.3765, -75.6540
    Posts
    78
    Quote Originally Posted by ghideon View Post
    My first guess is 20/25.Thanks
    Mine stands up pretty well at 15/20.

    Just tell them that it is a kitchen knife. Therefore:
    1. No dishwasher.
    2. No breaking apart frozen food.
    3. No cutting on the countertop.
    4. No cutting up cardboard for recylcling.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •