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What Knives Do You Hate to Sharpen?

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mr drinky

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Go ahead: brands, steel, type of knife...anything.

For me, I'm not one to quibble over steel. I sort of expect difficult steel to have a future payoff somehow -- though that isn't always the case. BUT small paring knives make me feel like a retard. They laugh at me, call me fat, and push me off the monkey bars in front of the girls.

The margin of error on angle is smaller and there is really nothing separating the belly from the tip. All of of my inadequacies are evident.

k.
 

kalaeb

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One of my favorites, but also the one I dread sharpening, my old hickory bull nosed butcher knives...I can never get the tip 100%
 

GlassEye

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I do not look forward to the initial sharpening of single bevels, I still have yet to sharpen my usuba that arrived about two months ago. It is just such a time consuming process, for me, to take the new knife through the full progression for hamaguriba. I know what Drinky is talking about with small knives, one day I spent about two hours working on my new deba, then decided to touch up a petty at the end, it wasn't good. I have not yet sharpened the 14" bread knife but I can already tell I will hate that more than anything else.

I do prefer to sharpen single bevels over double in general, though.
 

tk59

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Anything with a recurve or bolster or super flexible is painful. Whatever Haslinger used on that passaround was awful (S35VN?) and anything super gummy like $3 hampton forge blades.
 

dmccurtis

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Globals, especially their paring knives. Too abrasion resistant, and too uncomfortable in the hand. Cheap hardware store knives, where the steel crumbles and never forms an edge. Boning knives and flexible fillet knives, too.
 

Phip

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I hate sharpening my thick hunting knife with hard D3 steel . Something about the thickness and curve of the blade make it a pain to sharpen.
 

PierreRodrigue

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Go ahead: brands, steel, type of knife...anything.

For me, I'm not one to quibble over steel. I sort of expect difficult steel to have a future payoff somehow -- though that isn't always the case. BUT small paring knives make me feel like a retard. They laugh at me, call me fat, and push me off the monkey bars in front of the girls.

The margin of error on angle is smaller and there is really nothing separating the belly from the tip. All of of my inadequacies are evident.

k.
Hahahaha! I still got tears in my eyes! Had to be the funniest post I've read in months! I'm hopeing my little ones arn't keeping you from the pot of gold at the end of the rainbow! If it makes you feel better, I cant use stones at all, I couldn't be worse if I wore a hockey helmet and gloves!
 

JasonD

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My Wusthof 12" scimitar was no fun. Hate big curves like that to try to keep everything nice and even. And +1 to super flexy knives. Luckily I haven't had to deal with a bird's beak yet.
 

memorael

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I hate HATE HAAAAATE! anything that is flexible or a damn scimitar with cheap iron ore (I don't think it was steel) thing couldn't get sharp if its life depended on it.
 

apicius9

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I know this will make me an outcast, but I don't like to sharpen - period. Consequently, some of my knives are in pitiful shape right now. If I could do whatever I wanted, I would rotate through them and fly in Dave twice a year to take care of the worst damage...

Stefan
 

MadMel

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....I would rotate through them and fly in Dave twice a year to take care of the worst damage...

Stefan
Now that would be a nice preposition if I had a large enough collection of knives:razz:
 

ThEoRy

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I don't mind flexible blades. You guys would just hate sharpening my Global G-19 275mm flexible filet knife. It's full bolsters that make me wanna punch myself in the face! Why Germany, why???!!!
 

JKerr

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It's full bolsters that make me wanna punch myself in the face! Why Germany, why???!!!
+1, to the full bolsters bit anyway. I don't own any German knives, but I do have a few Sabs.
 

Lefty

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Yeah, full bolstered knives do it for me, until I even up the guard with the primary bevel and crank it back towards the handle.
For me, it used to be parers, but Jon Broida helped me out with them a little while back. Now, it's more I love to sharpen nice carbons. White 1, white 2, whatever Yamawaku uses gets STUPID SHARP in about 10 seconds.
Tk, I hear ya on the Haslinger. It wasn't my favourite to sharpen, but my S35VN that Pierre did for me sharpens better than any other stainless I've used. Could be the tempering(?)
 

Crothcipt

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I don't mind flexible blades. You guys would just hate sharpening my Global G-19 275mm flexible filet knife. It's full bolsters that make me wanna punch myself in the face! Why Germany, why???!!!
I can be wrong but I think that global knives are made in japan not Germany.

On a different note, I don't even want to even try to think about sharpening beak knives.
 

ThEoRy

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I can be wrong but I think that global knives are made in japan not Germany.to

On a different note, I don't even want to even try to think about sharpening beak knives.
Correct. Maybe i should have started a new paragraph. I never meant to imply global was from Germany. 1
 

joec

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I guess the one I dislike sharpening the most is a Harmer made pairing knife due to the steel used. Now once sharpened is stays that way for a very long time. I forget the steel type but think it is an SV32 but not sure now. It just takes forever to get it where I want it. VG 10 has never been a problem for me however they chip if you go below 12 deg per side on the edge. My Carter International Pro Series is also a bit tougher than my average knife as well as very large, 270mm gyuto.
 

DeepCSweede

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I actually considered that, but after the movie, Something About Mary, I thought it was OK. My bad ;)

k.
Not to mention "The Hangover" - Maybe someone should have told that to Rainman, he practically bankrupted the casino and he was a Rehtard."

Sorry couldn't resist :whistling:
 
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