Chefs Knife Losing it's Edge

[Lewis's Friend]

Hi all, I thought I'd post this here in case anyone has any knife knowledge they can share.

I have a chefs knife (nothing special, just a Jamie Oliver item that was bought for me when I first moved out) that has done sterling service for the last almost decade.

I sharpen it using a pull-through sharpener (as I've not mastered whetstones yet!), and hone it before use and it's been great in all this time. Suddenly though, it will not hold an edge at all. Sharpen it, and within two uses it feels horrible.

What could cause this? Is it able to be rescued, or is it time to look for a new knife?

Any wise thoughts would be appreciated.

[sherman]

Probably a new knife time. Your knife probably had a hardened edge only and you have worn through to the softer material that will not sharpen.
Thats the reason good knives cost alot more than £30 as all of the blade is hardened not just the edge.

[Big Al.]

Get a couple of Dual grade wetstones, yes it will take you a little while to master the technique but it will pay dividends in years to come.

You just have to persevere, it won't take long until you get an edge you are happy with.

[CorradoTDI]

Keep a lookout for a deal on a Global...

We got this nearly 10 years ago for under £40, it's the perfect size and use it daily and has never been sharpened.

(*I'm sure we'd notice a difference now if we did sharpen)

https://www.amazon.co.uk/gp/product/B00IXF199A

[soad]

https://www.kitchenknives.co.uk/by-brand/global-kn...

[21TonyK]

sherman said:

Probably a new knife time. Your knife probably had a hardened edge only and you have worn through to the softer material that will not sharpen.
Thats the reason good knives cost alot more than £30 as all of the blade is hardened not just the edge.

I'd go with this, its now soft steel than won't hold and edge. Plus a pull trough will have mishapen it so its time for a new one.

Unless you are really into spending money of a knife and someting to maintain it pick up a "kitchen devil" and it will last every bit as long as your old one.

[Lewis's Friend]

Thanks for all the feedback. I was wondering whether the knife was done now - seems it probably is!

I actually have a wetstone set, which I tried once. It was harder than I thought! The best that my can be said about my efforts was that it didn't make the edge worse than it already was... but I do intend to learn how to do it properly.

I was in the market for a second chefs knife at some point as my wife and I cook together fairly frequently and another full size knife would be welcome. Seems I need two now!