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Is sharpening a necessary skill to keep a decent working edge?
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Thread: Is sharpening a necessary skill to keep a decent working edge?

  1. #1

    Is sharpening a necessary skill to keep a decent working edge?

    Most people I know don't sharpen their knives. Let's say I buy a decent knife with a working edge, and take good care of it (soft cutting board, washing separately, keeping dry, storing safely, no abuse).

    If I don't use a sharpening stone, how should I best keep that edge? Regular honing on a rod, and send it for sharpening every couple months?

  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    I'd make a new knife
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  3. #3
    For softer steel knives like any German knives, a sharpening rod would help get back the blade. Not as much as using a stone, of course, but enough to be useful. For any asymmetrical knives (70/30, 90/10, etc etc), I highly recommend using a stone or having someone else sharpen it for you. Reason being, you spent the money for the asymmetrical blade, using a honing steel will ruin that bevel. There are ways to effectively hone an asymmetrical blade, but asymmetrical blades also tend to be made out of a much harder steel, so it won't be much sharper even if you use a honing steel.

    I hope that makes sense... If not, feel free to message me. I'll be happy to help. lol

  4. #4
    Senior Member Chuckles's Avatar
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    A loaded strop would be my choice to keep you going between trips to the sharpener. Cheap and I think faster and easier than learning how to use stones.

  5. #5
    Senior Member Chuckles's Avatar
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    I take that back. I like Lefty's idea.

  6. #6

  7. #7
    Yes, unless you happen to make knives...
    one man gathers what another man spills...

  8. #8

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    My experience has been that what most people post for sharpening frequency is more often than actually necessary or required. I'm not saying wrong. I can push my knives for months. The edgewise not as great as a fresh edge but at say 60% of starting sharpness still quite usable in the kitchen.

    If you didn't want to do it yourself and cost was a non-factor then yes, I would say sending knives out for sharpening every few months would be reasonable.

    -AJ

  9. #9
    Awesome, thanks for input everyone. I knew honing rods weren't that great for knives of high hardness, but never thought about the asymmetry.

    And Tom...

    Quote Originally Posted by ajhuff View Post
    I can push my knives for months. The edgewise not as great as a fresh edge but at say 60% of starting sharpness still quite usable in the kitchen.
    Do you do any sort of touch ups?

  10. #10
    Canada's Sharpest Lefty Lefty's Avatar
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    Realistically, you could easily maintain a kitchen knife with a 5 or 6k stone and not have to worry too much. A guy like you would be able to sharpen as well as any of us in now time.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

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