How do you sharpen your knives?

[Kermit power]

I've got a little hand-held device with two sets of sharpening stones built in. You run the knife through the first one with as little downwards pressure as possible 20-25 times, and then, also without pressure, 5 times through the second one.

It seems to do a pretty reasonable job - happily slicing very thin tomato slices with very little pressure from a non-serrated blade, for example, but I reckon I should be able to get even better results.

Does anyone have any suggestions? I'm happy to look at whetstones and other more 'manual' procedures, but I'd need a decent description of technique to go with them!

Also, does anyone know the best technique to use on my Sushi knife?

[Papoo]

I have a steel and a whetstone for most knives. Works a treat, and difficult to mess up. For my Globals, due to the agle which the edge was put on (it's a couple of degrees different to most knives, as is Shun), I only wanted to trust the sharpener recommended, which sharpens Shun and Globals with the correct angles...

[stourbridges2tvr]

I use a diamond steel which is excellent for keeping an edge. If they need regrinding i go to the friendly local butchers who do them for me.

[Mobile Chicane]

I've got the three-wheeled ceramic sharpener and the instructions on that say to run the knife through each wheel 20 times.

[Hughesie]

I have a classic Chef's steel and a "ceramic" steel for a fine edge on my Sushi/Sashimi knives

Hughesie (ex Cheffie type )

[Big Al.]

I use a diamond steel, oval in section.

A few strikes on this before you use the knife will keep the edge keen.

[grumbledoak]

Classic steel, often. I'm also experimenting with a whetstone for less frequent use. No doubt every so often I'll want a professional to sort them out properly...

[Papoo]

grumbledoak said:

Classic steel, often. I'm also experimenting with a whetstone for less frequent use. No doubt every so often I'll want a professional to sort them out properly...

Absolutely. I'm no chef, but my understanding (and pointers in this direction) is that the steel is for the edge, not the blade. They are to be recognised as 2 different components. The whestone is for sharpening the shape of the blade itself, and the edge is fine-tuned by the steel..

[Kermit power]

So, how do you actually use a steel properly?

[pad58]

I'm a butcher and i use a indian oil stone, gets a perfect edge every time'

Then its on to the steel for honing.

[Papoo]

pad58 said:

I'm a butcher and i use a indian oil stone, gets a perfect edge every time'

Then its on to the steel for honing.

Interesting... What is this 'Indian oil stone', of which you speak?

[Big Al.]

Papoo said:

Interesting... What is this 'Indian oil stone', of which you speak?

It's actually an "India" oil stone, here's a link

http://www.rutlands.co.uk/cgi-bin/psProdSrch.cgi/@...

[grumbledoak]

Kermit power said:

So, how do you actually use a steel properly?

You'll find a lot of advice to hold the steel facing down and towards the work surface, put the heel of the blade at the top (edge down) then push down and in to cover the whole length of the blade as it descends the steel. I find this unbelievably uncomfortable, and I think it is more to do with safety than effectiveness.

This technique, where the knife goes toward the handle seems easier, though in truth I hold the steel near enough horizontally in my left hand and move the blade right to left, downwards from the heel to the tip. If you are going to try this, go slowly - if you misunderstand the motion you'll chop your left hand off!

Edited by grumbledoak on Tuesday 1st September 18:39

[pad58]

Big Al. said:

Papoo said:

Interesting... What is this 'Indian oil stone', of which you speak?

It's actually an "India" oil stone, here's a link

http://www.rutlands.co.uk/cgi-bin/psProdSrch.cgi/@...

yep thats the one.

[uncinqsix]

I use a couple of Japanese waterstones - a 1000 and 6000 grit. I don't use a steel at all.

Kermit - what sort of Sushi knife do you have? if it's a traditional single-bevel jobbie, you will definitely need a waterstone.

[mattley]

I've got a carborundum stone fine side up next to my microwave. I just do a couple of swipes along the long corner edge every time I use my knife.

[Kermit power]

uncinqsix said:

I use a couple of Japanese waterstones - a 1000 and 6000 grit. I don't use a steel at all.

Kermit - what sort of Sushi knife do you have? if it's a traditional single-bevel jobbie, you will definitely need a waterstone.

It is indeed a single-bevel one. One of these...

[uncinqsix]

Kermit power said:

uncinqsix said:

I use a couple of Japanese waterstones - a 1000 and 6000 grit. I don't use a steel at all.

Kermit - what sort of Sushi knife do you have? if it's a traditional single-bevel jobbie, you will definitely need a waterstone.

It is indeed a single-bevel one. One of these...

I'm pretty sure those are "almost" single bevel - something like 80-90% of the bevel on one side and 10-20% on the other. Either way, you'll definitely need a waterstone to tackle it. You'd just use the same basic method as you would to sharpen a normal double bevel knife, but with much more emphasis on the front bevel than the back to retain that 90/10 ratio - you're really only looking to remove the burr on the back bevel.

There's a bit of info here: http://japaneseknives.blogspot.com/2008/04/japanes...

ETA: I tell a lie - your global is apparently a full single bevel knife. So, there is no back bevel at all and you grind/polish the back of the blade by running it flat against the stone. You don't need to do this much - just enough the remove the burr that you raised when grinding the main (front) bevel.

Edited by uncinqsix on Wednesday 2nd September 03:50

[Landlord]

My chef taught me to hold the steel as if you were stabbing it in to the chopping board (i.e. vertical) with your non-dominant hand. Hold the knife in your dominant hand, with the blade at an angle against the steel and "circle" the knife 10 times each side. That is back-and-forth-and-up-and-down. Make sure you maintain the angle. Then for the other side, put your dominant hand under your non-dominant and repeat. Do this a few times each side and it will be razor sharp.

[smack]

I have sharpener from Edge Pro which I picked up from the States years ago after reading reviews, with 4 grit stones, coarse to fine. Does the job for me, and have re ground many knives with excellent results, including a friends Global with a bend and 3 mm chips out of the edge (act of stupid housemate). She says it cuts better than new, which I re ground it with the same angle, but that took many hours.

For straightening the edge of my knives everyday, I use a 1200 grit ceramic hone/steel.