I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any goo
There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well
I have some quality serrated knives but over time they get dull. How do I sharpen them?
As per the question - how to I test that a knife is sharp enough? And/or, how do you know when a knife needs sharpening? Edit: Yesterday I attempted (I feel qui
Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is
I want to buy a good all-purpose Chef's knife and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spendi
In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive
So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing
Possible Duplicate:Do honing steels wear out? I've been using my sharpening steel for several years. The tiny little ridges that run
Is it possible to sharpen a peeler? And if it is, how should I do it? Are there any things to look out for? (Such as ending up with concave blades.) This is
What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V? More specific, for each step (grinding/sharpening/honing): what kind of
I'm sharpening honing my cutting knives with a (honing) steel. I'm sure I read/saw somewhere that you should wipe your knives after sharpening honing to remove
I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel coul
I was really happy bringing home my first quality Zwiling Chefs knife. Before cooking I ran the knife through some paper - sliced like butter! After I was done
I've recently bought a really nice Santoku knife from Wüsthof along with a Japanese water sharpener, and since then I've been watching a lot of videos and
I've read in several places that oil should not be used on Japanese waterstones, but none of the sources explain the reasoning behind this. What, if any, damage
I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm un
The knives I have just come from a second hand shop, and are quite blunt. Is it possible to sharpen them using an ordinary sharpening stone/steel, or is there
Do you PUSH or PULL the blade across the stone??