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Thread: How often do you sharpen your go-to knife?

  1. #1

    How often do you sharpen your go-to knife?

    Hi everyone! My first post here but I've been reading this forum for a while now.

    I wanted to start a discussion about knife sharpening frequency. How often do you sharpen your kitchen knife? Let's say you start off at hair popping sharp and I'm guessing while using the knife it will gradually duller. How dull do you let it become and how often does the knife need sharpening? Or maybe stropping for that matter.

    My favorite knife is a Tanaka Kurouchi Santoku, blue steel II. The steel is hard enough to scratch glass and it will chip if not properly looked after but I still need to sharpen it about once a week. Meanwhile I strop it with leather. My sharpening skills need to get better because I feel I still have a weak and rolling edge when I have finished sharpening. It'll be very very sharp but not for long. It could be rolled even after one salad chopping for example.

    I'm interested in this "kirenaga" discussion because it would be interesting to learn that maybe some of your knives you use could be shaving sharp for a very long time etc. I've not read about these experiences too often.

    Thanks guys!
    Andur

  2. #2
    Engorged Member
    El Pescador's Avatar
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    learn to use a strop. It will extend the life of your edges.

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    Welcome to the top side of the Knut House!
    It sounds like you have a wire edge there, and you need to do some de-burring!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    +1 to the wire edge suggestion, unless you're using a glass chopping board one lot of salad shouldn't have much of an effect on an edge

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    Senior Member Deckhand's Avatar
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    Welcome!

  6. #6
    Senior Member Crothcipt's Avatar
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    I have a sim. knife. It will hold a edge without needing stropping. You have a wire edge that needs to come off then you will really see a difference. I use mine daily, and only strop when I notice it starting to dull. Also are you lifting off the leather when you strop? If not you are rolling the edge when you flip it back to the other side.

  7. #7
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    Home cook and I go weeks just stropping before every meal. Quick run on the 4000 and 8000 stones every month or so and back to new.

  8. #8
    I sharpen my go-to home knife about once a month maybe. It's a Shigefusa. Truth is, I will end up sharpening it more often than that because I want the edge different.

    You should ensure you are properly deburring. Tanaka Blue#2 should last a lot longer than that, unless your standards for sharpness are very high.

  9. #9

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    I don't strop but use light strokes on a ceramic rod. I will go a loooooooooong time between sharpenings. I can't skin a tomato right now but I can still effortlessly cut slices. I just don't find that ultra sharpness of sharpness to be all that important in the kitchen. I find a knife that has 60-80% of it's original sharpness can still do 100% of the tasks I need it to do with ease.

    I'm not a knut by definition then I guess so YMMV,

    -AJ

  10. #10
    So the consensus is a good japanese knife should hold a shaving sharp edge for weeks just with stropping?
    Last edited by unkajonet; 05-18-2012 at 02:29 AM. Reason: term clarification

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