I'm not sure if this would be better suited for here or the woodworking stack, so please migrate if needed. In order to sharpen my woodworking tools (chisels
I have a cheap plastic board with an in-built pull-through sharpener, metal and ceramic. I have have trouble believing that this can be any decent, but I have t
Okay. I really tried to avoid going too broad in this question and before of all I did some research on my own in this community and here's what I found. This
Is it better to grind off the whole blade or should I find someone to add metal and then sharpen it again?
This question is somewhat similar to How to sharpen knife with chunk missing?, but the knives I have are not ruined like the one in that question, and I doubt t
Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock
I would like my knives all to be sharpened by a professional. Some knives I cannot sharpen because they have an intricate serrated edge that I would ruin if I
My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortless
I know that honing differs from sharpening. See this also. My grandparents must buy a Honing Steel for their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's K
I know that honing differs from sharpening. My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1
My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut a
Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart
I know that honing differs from sharpening. My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1
I'm having trouble sharpening my knives, and I'm wondering if it's just that I haven't put in enough time. I've tried spending ~5 minutes per knife at one strok
I had a bread knife that took a trip through the dishwasher and was frustratingly dull. I bought a cheap sharpening rod to attempt to salvage it (this one spec
I'm a fairly experienced home cook and I'm looking to upgrade to a good quality chef's knife. I'm thinking about getting a Japanese knife (e.g. a Shun Classic)
I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a
I was thinking recently to maybe buy a whetstone so I can sharpen my knives at home. I read all the threads here, on reddit, elsewhere. I understand that: It
My grandpa bought the Shapton Glass Stone 1000 Grit 5mm to sharpen his WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife. He educated himself a whit by w
First is to pay attention to the angle. Unless the knife is badly worn and needs some serious grinding, you should use a slightly steeper angle than the origin