Sharpening Knives

KrunkMcGrunk

Does anyone have a good guide on sharpening knives? I have some dull kitchen knives that are in desperate need.

I just need to know what materials I should get, and what kind of sharpening technique I need to follow.

EggyToast

The only way to truly sharpen a dull knife is with one of those fancy sharpeners. They won't make a crappy knife into a professional knife, but they will definitely sharpen it.

Most people just use an honing rod, those things that typically come with a knife block. These do not technically sharpen a knife, but rather they "reset the edge." You use them by running them along the length of the knife, from one end of the rod to the other and from one end of the knife to the other. So, say, base of the rod at base of the knife, sliding along to the tip of the rod and the tip of the knife. The angle should be shallow so you don't end up dulling the blade more.

If they're cheap knives, that will get them a bit sharper, since that's usually what makes a knife initially dull.

edit: ooh, thought of a good example. So, straightrazors, the kind that fancy people use to shave, are not sharpened -- people use a leather strap to hone the edge. Same idea.

KalTorak

This is the non-electric sharpener recommended by Cooks Illustrated (i forget what the electric one is, but it's a lot pricier). Or if there's a hardware store or kitchen store nearby they will usually sharpen knives for like $3-5 per blade. Getting them professionally done and maintaining them correctly is usually the best way to go.

proXimity

Grocery stores with a deli will also usually be able to sharpen knives well. I know that some of them will do it for free, as well.

KrunkMcGrunk

I will certainly check out these options. Thanks dudes.

Cycophant

EggyToast wrote: »

If they're cheap knives, that will get them a bit sharper, since that's usually what makes a knife initially dull.

Honing makes any knife sharper (well, unless the edge is already perfect). Cheap knives have it happen faster, sure. And cheaper knives typically need actual sharpening well before a quality-knife will as well. But just because you have to hone the edge doesn't mean the knife is "cheap".

Hell, I know chefs that have $800 knives that hone it every time they use it. Depending on the angle the blade is ground at, honing can be necessary quite often, or rarely at all.

Comahawk

The best way to do it is to look up a knife store that also does sharpening. Otherwise you need to buy a wet stone and mineral oil, which if I recall correctly are both fairly expensive.

Hahnsoo1

Comahawk wrote: »

The best way to do it is to look up a knife store that also does sharpening. Otherwise you need to buy a wet stone and mineral oil, which if I recall correctly are both fairly expensive.

Only if your definition of expensive is "greater than 15 bucks." I found a whetstone on Amazon.com for less than 10 bucks. You definitely don't need a hundred dollar stone for simply sharpening kitchen knives.

Heck, Knife Sharpeners are rarely over 40 bucks and you can find sharpeners for less than 20.

EggyToast

Cycophant wrote: »

EggyToast wrote: »

If they're cheap knives, that will get them a bit sharper, since that's usually what makes a knife initially dull.

Honing makes any knife sharper (well, unless the edge is already perfect). Cheap knives have it happen faster, sure. And cheaper knives typically need actual sharpening well before a quality-knife will as well. But just because you have to hone the edge doesn't mean the knife is "cheap".

Hell, I know chefs that have $800 knives that hone it every time they use it. Depending on the angle the blade is ground at, honing can be necessary quite often, or rarely at all.

We're saying the same thing. The act of cutting will blunt an edge, since the edge hits the cutting board. Cheap ones do it faster and never get as sharp as a quality knife, but yes, all steel knives need rehoning at some point.

I'm not sure about ceramic knives, since I'm unexperienced with those.

edit: I get it -- you thought that I was saying "a cheap knife is a dull knife." My bad; I meant just that cheap ones get dull fast.

Barrakketh

Hahnsoo1 wrote: »

Comahawk wrote: »

The best way to do it is to look up a knife store that also does sharpening. Otherwise you need to buy a wet stone and mineral oil, which if I recall correctly are both fairly expensive.

Only if your definition of expensive is "greater than 15 bucks." I found a whetstone on Amazon.com for less than 10 bucks. You definitely don't need a hundred dollar stone for simply sharpening kitchen knives.

Heck, Knife Sharpeners are rarely over 40 bucks and you can find sharpeners for less than 20.

That depends on what you use to sharpen knives with. I pay a professional for my good ones, but cheap ones and lawn mower blades get sharpened on a bench grinder. One of those will definitely be more than $40.

EggyToast wrote:

I'm not sure about ceramic knives, since I'm unexperienced with those.

They are much harder than steel and nothing sold to sharpen steel knives will work. Diamond is the material of choice, but you would usually send it off to the manufacturer to sharpen. Kyocera charges $10 for up to two knives and an additional $5/knife for each thereafter.

KalTorak

Ceramic knives (i've heard) need sharpening much less frequently than steel knives. Like, years and years. They are, however, brittle and the blade maye chip or break.

proXimity

Chef's Edge also makes really good electric knife sharpeners.

Mithra

1. Go to walmart

2. Buy 2 dollar knife sharpener from sporting goods

( Has edge preset, you just pull straight edge knife though it. )

3. Cut stuff

EskimoDave

Mithra wrote: »

1. Go to walmart

2. Buy 2 dollar knife sharpener from sporting goods

( Has edge preset, you just pull straight edge knife though it. )

3. Cut stuff

after skinning an entire moose a few swipes and you can shave with it.

the one i use is white with a blue guard so you don't slice your fingers up.

cooljammer00

Don't some electric can openers have one on the back?

ddahcmai

I use a set of stones for my hunting knives (coarse, medium, fine,) and they work great. If you go to a sporting goods store or outdoors type place they should have a set for you to buy.
Some stones come with an angle guide that lets you sharpen to different angles consistently, I have one and I like it a lot, it takes all the guesswork out of sharpening to the right angle.
Regular stones use oil as a lubricant, there's no disadvantage to these really, and the oil lasts a very long time. Diamond stones use water as a lubricant, they're great because diamond is a very good material for sharpening and you can use them anywhere there is water.

Those little $2 things that you just slide the knife through you can buy everywhere do work, but I've never had them give me an edge as sharp as stones do.

And for miscellaneous stuff,
High quality does not always equal harder steel. Softer steel is easier to sharpen and some people prefer a softer knife so they can always maintain it in top shape. Hard steel does tend to hold an edge for longer, but is much more difficult to sharpen.
Honing will not sharpen a knife but instead sets the very edge of the blade straight, as it bends a little on a microscopic level every time you use it. If this edge is gone, honing will not grind a new edge.
Oh, and people do sharpen straight razors with a stone, it takes a lot of practice, stropping is just to maintain the edge every time you shave so you don't yank hairs out, get razor burn, or kill yourself.