How often do you sharpen your kitchen knives ?

[presta]

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.

I found that picture on Amazon, but it's unavailable, and the last review was 13 years ago, so I assume it's long since obsolete. It's made by Kitchen Devil.

 

[alicat]

Thanks for the info @presta. I think I'll order some replacement blades for my Chantry sharpener. It does a good job and a set of replacement blades should keep it going for as long as I'm likely to need it.

 

[glasgowcyclist]

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.

It's a good price and service if you've got decent knives.

 

[chris-suffolk]

I found that picture on Amazon, but it's unavailable, and the last review was 13 years ago, so I assume it's long since obsolete. It's made by Kitchen Devil.

That works by basically stripping a huge amount of metal off of the edge of the knife. Ok, if you don't value your knives, but will wreck a high quality knife in no time.

 

[derrick]

A stone and oil.

 

[MichaelW2]

I use a steel to hone the edge, ie straighten bent over bits. I use an oil stone about once/year.

 

[raleighnut]

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

Japanese knives are indeed good but there are loads that purport to be and aren't, cashing in on the cachet of being from Japan when in fact they're cheap Chinese 'knock-offs' sold at a 'premium' price. Give me a Sabatier any day of the week (despite them being French) Oh and my Opinel penknife is excellent despite being illegal to carry today.

 

[fossyant]

I have a stone I use every few weeks. Again when not slicing tomatoes.

 

[Dogtrousers]

I've got one of those ceramic water wheel thingies. Impulse buy half price in the sales years ago.

I do the kitchen knives every two or three weeks or when requested by my wife. Seems to be effective enough to make them dangerous. Need to have plasters standing by.

 

[Pblakeney]

I've got one of those ceramic water wheel thingies. Impulse buy half price in the sales years ago.

I got one of those when I got my Global knives. It took a while but it ultimately ruined them. It took a good few uses of a whetstone to restore them so beware.
I previously had one of those Kitchen Devil kind of things. It actually works quite well but only if you are willing to replace your (cheap?) knives frequently as they do remove a *lot* of metal.

 

[Dogtrousers]

I got one of those when I got my Global knives. It took a while but it ultimately ruined them. It took a good few uses of a whetstone to restore them so beware.

I've been using it for years with no complaint.

I think there's an awful lot of cobblers spouted about knives and knife sharpening. Sharp enough is sharp enough. They're tools not sacred objects.

 

[EckyH]

As often as I'm slicing tomatoes I'm stropping my kitchen knife (a 7€ Victorinox Modern) beforehand.
That happens nearly daily at the moment.

E.

 

[Pblakeney]

I've been using it for years with no complaint.

I think there's an awful lot of cobblers spouted about knives and knife sharpening. Sharp enough is sharp enough. They're tools not sacred objects.

Fair enough. I got to the point where I couldn't slice tomatoes even when just sharpened.
I don't consider that as being precious.

 

[gbb]

I havnt sharpened a blade in...decades
Fruit and veg paring, I like cheap European knifes that have slight serrations and a very pointed tip,. I'm still using, and prefer a knife I brought 10 years ago in Spain for....ONE euro. Best knife I ever brought, never sharpened it. I came to the conclusion years ago all other modest range knives you buy in this country are glossly overpriced and hideously poor quality.
Carving, I use a crossover knife, scallops one side, micro serrations on the other, seems to cover everything I do.

 

[Dadam]

I try to do a "proper sharpening" 2 or 3 times a year, or when I think this is a bit too blunt. I have a KME sharpening system kit, similar to the multi-angle Lansky system but better. But it's a right faff to get it out, set it up, find the right bevel angle and go through the different grits so I don't use it very often. For maintenance I sometimes use the Spyderco Tri-Angle sharpmaker then strop on a leather belt. But both of those are in the loft and I usually want to use the knife there and then. So for a quick and dirty sharpen I use the unglazed base of a ceramic lasagne dish as a whetstone.