How often do you sharpen your kitchen knives ?

[Dave7]

I got myself a very basic sharpener and give my knives a quick 'tone up' after each wash. It makes a massive difference when cutting/slicing basics like tomatoes or chicken etc.

 

[Andy in Germany]

I got myself a very basic sharpener and give my knives a quick 'tone up' after each wash. It makes a massive difference when cutting/slicing basics like tomatoes or chicken etc.

I use the same sharpening stone as I use for woodworking tools, usually when I notice the knife is squishing tomatoes.

 

[Dave7]

Meant to add, as an aside, my son is a chef and has an expensive bit of gear for keeping his range of knives sharp but even so he occasionally sends them away to be professionally sharpened

 

[glasgowcyclist]

I use a Lansky deluxe sharpening kit for my kitchen and pen knives. It's a great piece of kit and, once you've established a good edge, it only takes a quick touch up every six weeksor so.

I enjoy the task and get my knives sharp enough to shave with.

I paid around £40 for it six years ago and I see it's now £53 on Anazom.

 

[SpokeyDokey]

I use a Lansky deluxe sharpening kit for my kitchen and pen knives. It's a great piece of kit and, once you've established a good edge, it only takes a quick touch up every six weeksor so.

View attachment 809097

I enjoy the task and get my knives sharp enough to shave with.

I paid around £40 for it six years ago and I see it's now £53 on Anazom.

Serious sharpening gear!

 

[presta]

I use this each time I pick up the knife to use it, then when the face of the bevel gets large enough to slow it down, I take a bit off with the oilstone.

I use a Lansky deluxe sharpening kit for my kitchen and pen knives. It's a great piece of kit and, once you've established a good edge, it only takes a quick touch up every six weeksor so.

View attachment 809097

I enjoy the task and get my knives sharp enough to shave with.

I paid around £40 for it six years ago and I see it's now £53 on Anazom.

I use an Eclipse honing guide for chisels & plane irons:

I bought a new Judge chopping board 2-3 years ago, but stopped using it because it was taking the edge off the knife.

 

[Ming the Merciless]

On the bones of the cold dead bodies…

 

[Shortfall]

I use an oilstone, cost about a tenner. I don't have expensive knives just stainless steel ones that don't hold their edge as well as decent carbon steel but they only need sharpening every couple of weeks of regular use.

 

[Pblakeney]

I use a whetstone every 3 months which seems to be enough.
YMMV depending on the amount of usage.

 

[raleighnut]

I use a 'steel' on a couple of my knives* but the serrated stainless ones (kitchen Devil) cannot be sharpened. Different knives for different jobs

* 1950's Sabatier carbon steel and Jean Patrique Professional Stainless cleaver

 

[alicat]

use this each time I pick up the knife to use it, then when the face of the bevel gets large enough to slow it down, I take a bit off with the oilstone.

Please could you say what that is called?

I use a Chantry knife sharpener. It works well but is quite chunky so I'm tempted by the smaller similar style of sharpener used by @presta.

 

[chris-suffolk]

Use a Shapton 1000 grit followed by 4000 grit then a leather strop, every few months. Ceramic knife 'steel' to keep an edge in between times, but only a few very light strokes. My knives have a very high hardness level - something like 62 to 64 on the Rockwell scale, so I can get them insanely sharp and they hold it for a long time.

 

[glasgowcyclist]

but the serrated stainless ones (kitchen Devil) cannot be sharpened.

My Lansky kit will sharpen serrated knives, using the triangular form stone.

Or you can send it off to be done professionally by someone like bladeandbutler.co.uk , the oldest such business in the country (I believe). They’ll re-serrate even the worst blades, plus any blade repairs are done free of charge, so nicks, chips, scratches, broken tips etc are all taken care of.

Minimum order is three knives at £34.99, postage included both ways.

 

[raleighnut]

My Lansky kit will sharpen serrated knives, using the triangular form stone.

Or you can send it off to be done professionally by someone like bladeandbutler.co.uk , the oldest such business in the country (I believe). They’ll re-serrate even the worst blades, plus any blade repairs are done free of charge, so nicks, chips, scratches, broken tips etc are all taken care of.

Minimum order is three knives at £34.99, postage included both ways.

I can probably get 3 new knives for that price, the ones I have are OK for what I use them for though. The oldest is from 1985 and I use it for Onions mainly (the Sabatier corrodes with the Acid in Onions) and the newer one is a bread knife and meat carver that's about 15 years old.

 

[chris-suffolk]

I can probably get 3 new knives for that price, the ones I have are OK for what I use them for though. The oldest is from 1985 and I use it for Onions mainly (the Sabatier corrodes with the Acid in Onions) and the newer one is a bread knife and meat carver that's about 15 years old.

Wow - I wouldn't even get a handle for mine - Japanese knives are expensive - but absolutely wonderful to use.