It's That Time in the Kitchen

[DMW1116]

Once a quarter or so I'll sit down and sharpen all the kitchen knives. Yesterday was that day. I sat down with the main ones and a set of appropriate stones and they are now sharp...ish.
I have two Japanese laminated kitchen knives. These get sharpened with water stones: Norton 220, King 1000, King 4000, Spyderco Fine White Triangles in Sharpmaker.

I also have a variety of stainless knives. These get sharpened on a Norton Economy coarse/fine stone.

My small Japanese Petty knife will require a little more work. It had damage to the edge that will need to be removed before final sharpening. I'd anticipate one more session on the coarse stone tonight and then it will be off to the finer grits for finishing.

I also sharpened my Delica while I had the stones in the water. It got the same treatment as the Japanese kitchen knives.

 

[1KPerDay]

I use a chef’s choice when they get too dull to be brought back by a steel. I have lots of kids and a wife using our knives so I don’t feel good about razor/scary sharp kitchen knives. If I can cut a tomato without poking or squishing it that’s good enough

 

[DMW1116]

My son is 18 and has some restaurant experience. My wife is always trying new stuff and will actually tell me the knives need sharpening. Every so often, one of them will try something that has a very high sharpness requirement. The normal stainless knives will typically shave my rather coarse arm hair, but the Japanese ones will do it without touching my skin: tree topping sharp as they say. Resharpening between full sessions just uses the 1000 grit stone and maybe the Medium Spyderco triangle. Resharpening the stainless knives is just a faster version with the same stone and not much effort to remove all the dents/dings. There may or may not be a ceramic rod involved.

 

[Armored farmer]

Yeah, it's about that time again....
I usually take all my sharpening gear in the house and give everything a once-over.
Thanksgiving and Easter.

 

[DMW1116]

Seems like pretty good timing then.

 

[Double_J]

My Mother-in-law got me a new set of knives back in September or October last year and they don't need much sharpening yet. My old set does need a professional sharpening due to use and abuse from 16 years of service. They will become the "camping / outdoors" knives for the remainder of their lives. I think the local Ace Hardware has a "laser sharpening system" in store. I saw something like that the other day, might be worth looking into. My normal sharpening routine is a 400 grit stone, followed by an 800 grit stone and a stroping on an old leather belt with jewlers rouge.

 

[rabid wombat]

I cheat… I use the a service https://www.sharpenters.com/

Pricey, unless you get a volume going. I really preferred a local husband / wife team, but they disappeared. I can barely hold my own with sharpening carbon steel… better steels are a complete loss for me…

It is fun to watch in-laws get surprised by using a sharp knife

 

[DMW1116]

Sharpening services vary widely. If you’ve found one you like, I’d say stick with them. I’ve heard some horror stories.

 

[StrawHat]

Sharpening services vary widely. If you’ve found one you like, I’d say stick with them. I’ve heard some horror stories.

You want horror stories? Hang around professional sharpeners and see what folks bring to them, expect miracles, and balk when told how much it will cost.

Kevin

 

[DMW1116]

You want horror stories? Hang around professional sharpeners and see what folks bring to them, expect miracles, and balk when told how much it will cost.

Kevin

Oh I'm sure. And once they're told a price, suddenly they know exactly how it should be done and it's way cheaper than what they were just told.

 

[Kingcreek]

I take the kitchen knife block to the workbench and sharpen all of them when they need it. I have a plastic container that holds all my sharpening stones and mineral oil and strops etc.
I always put a sticky note warning on them when I put them back on the counter.
When I was home for college one time I sharpened all my mothers knives. She cut herself badly the next day because she wasn’t expecting it and had some bad knife using habits.

 

[RA40]

Hanging at the local shop I see this A LOT! The level of negligence in maintaining the tools is head shaking.

I sharpen her kitchen knives about 3-4 times/year or as necessary. They don't ever become fully dull. When it does not slice a tomato or similar skinned item, it is time for the touch-up. A worn 500-600G that is comparable to about a 2000G then a few swipes on the leather. She treats the knives nicely so a sharpen session is about 3-5 minutes per.

I'm amazed that some users prefer the knife to not be at the top level of sharpness. A knife that slips off to me is more dangerous at the risk of getting stabbed, cut and such.

 

[rabid wombat]

She treats the knives nicel….

It took a while, but mine does too. Half the battle is not the use, but the (a)buse between use and the block. Since she does her part, I am happy to pay for the sharpening. Likewise, it gives me an excuse to buy other knives for her to try….

 

[RA40]

The other day helped her prep and spent 2 hours with the Shun santoku cutting stuff. Not as big a fan of the VG10 though it is nice to have a tool that remains sharp enough to preform the tasks given. This knife sharpens easily so a nice balance of use to maintenance.