Sharpening for beginers

[SFC JeffJ]

When I first got into knives many moons ago, I ended up ruining the finishes of some really nice knives sharpening them. The edges were OK after I took them to professional sharpeners, but they'll never look the same again. So I was thinking we might put some beginner sharpening resources here to help out anyone interested in doing it themselves.


I really found the "Professional Chefs Knife Kit" published by the C.I.A. (Culinary Institute of America) to be really helpful.

Jeff

 

[exile]

When I first got into knives many moons ago, I ended up ruining the finishes of some really nice knives sharpening them. The edges were OK after I took them to professional sharpeners, but they'll never look the same again. So I was thinking we might put some beginner sharpening resources here to help out anyone interested in doing it themselves.


I really found the "Professional Chefs Knife Kit" published by the C.I.A. (Culinary Institute of America) to be really helpful.

Jeff

I know what you're talking about---I use a diamond pad for shaprening knives (along with a `scoop-side' steel for burrs), and can get them razor sharp, but if I'm not careful the finish takes a real beating---that magic 27 degree angle is very hard to maintain, even with a lot of practice.

 

[SFC JeffJ]

I know what you're talking about---I use a diamond pad for shaprening knives (along with a `scoop-side' steel for burrs), and can get them razor sharp, but if I'm not careful the finish takes a real beating---that magic 27 degree angle is very hard to maintain, even with a lot of practice.

Also, that angle is gonna be different for different knives. I have some that demand a 17 degree angle, all the way up to 30.

Jeff

 

[Brian R. VanCise]

For me I am going to stay away from sharpening most of my knives and let the professionals do it. Certain ones that I have like machetes, Kuhkiri knives I feel comfortable doing myself but when you get into more delicate blades forget about it.

 

[terryl965]

I have ruined alot of blades trying to get it right now mine goes to the sharpener and he gets my money we both win that way.

 

[exile]

Also, that angle is gonna be different for different knives. I have some that demand a 17 degree angle, all the way up to 30.
Jeff

Yeah, that's probably one reason why I've scratched some of my knives---angle would have been right for others but was too close for these... But maintaining the angle is also a problem, and it just takes one careless stroke to screw things up permanently.

 

[Bigshadow]

Speaking of... My CRKT needs sharpening? So should I take it to a professional or do it myself?

 

[Brian R. VanCise]

Speaking of... My CRKT needs sharpening? So should I take it to a professional or do it myself?

For me I am always taking it to a professional!

 

[Marvin]

I personally this that one should know how to put a basic edge on a knife, just in case. I think the lansky set up does a pretty good job for a kit. But I also think having a professional put a slick edge on a "working" knife is very inportant as well.

 

[Grenadier]

Also, that angle is gonna be different for different knives. I have some that demand a 17 degree angle, all the way up to 30.

Jeff

Must be a rather keen edge, if you want a 17 degree angle. Don't straightrazors require a 15 degree angle?

 

[SFC JeffJ]

Must be a rather keen edge, if you want a 17 degree angle. Don't straightrazors require a 15 degree angle?

Yep, the one that use that angle is my Global 10" chef knife. Messermeister knives from Germany use the same angle.

Jeff