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Thread: Kitchen knives too sharp

  1. #11
    Senior Member rodb's Avatar
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    There's a BUNCH of them on youtube, I can't pick a favorite. I can pick a favorite hone, my older Norton two sided India Oil stone does a GREAT job with kitchen knives

    Quote Originally Posted by Leatherstockiings View Post
    This is great timing. I was planning on taking my wife's Japanese-style kitchen knives to my DMT 325 this week. Can anyone recommend a kitchen knife sharpening video?

  2. #12
    Senior Member Ernie1980's Avatar
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    Awesome...the stupidity of people is amazing! The "logical" thing for people to do after they cut themselves is blame the knife for being too sharp...
    I put a 1k edge on the kitchen knives, it leaves some bite but will still slice really well.
    rolodave likes this.

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    Senior Member blabbermouth Haroldg48's Avatar
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    I like my carving knives sharp and my chopping knives not so sharp, so I use the Spyderco Triangle Sharpmaker. As long as I hold the knife at 90º, I can get just the edge I want by varying the "stones". Works great with one angle for most kitchen knives and another angle choice for carry knives.
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  4. #14
    Senior Member rodb's Avatar
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    The test for me is if it can cut a through a Tomato skin very easily


    Quote Originally Posted by Ernie1980 View Post
    Awesome...the stupidity of people is amazing! The "logical" thing for people to do after they cut themselves is blame the knife for being too sharp...
    I put a 1k edge on the kitchen knives, it leaves some bite but will still slice really well.
    gssixgun and rolodave like this.

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by dinnermint View Post
    I'm actually horrifically terrible at sharpening knives, never can get the bevel even. I bought a "Food Network" branded 2-stage sharpening thingie. I can feel you guys cringing, I know, I know. But it keeps my 8" Henckels sharp enough to easily cut a soft tomato and that's all I need.
    I too am horrible at sharpening knives. The best I've been able to accomplish is an acceptable edge. I gave up on it in favor of WorkSharp's Ken Onion belt sharpener. It can get a knife shave ready. Also, because it can adjust for different blade angles, you can sharpen behind the bevel to thin out knife that has seen some use.
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  6. #16
    <INSERT WITTY REMARK HERE> cegadede's Avatar
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    I always sharpen my knife to razor sharp level (I end my sharpening routine on a Norton 8k).

    It's amazing what you can effortlessly accomplish with a scary sharp edge. Once I chopped a single garlic clove in 50 paper thin slices!
    rodb, cariocarj01 and Steel like this.

  7. #17
    Senior Member Galopede's Avatar
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    I've always found it's the blunt knife that cuts you. You try to force it to cut and it slips and there goes your finger.

    My most used knives are a couple of Japanese ones and I keep them evilly sharp. Soggy old tomatoes no problem. I do have one knife that's not so sharp, an old, chunky Henkels that I use for things like hard root veg, Swede, turnip etc where they could damage the edge on my Japanese knives.

    Gareth
    cegadede and rolodave like this.

  8. #18
    Senior Member blabbermouth Kees's Avatar
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    I use a Sabatier sharpening steel for my kitchen knives, I cannot be bothered to take out my hones every time a knife gets blunt. 10 round trips before use is all it takes.
    10Pups and puketui41 like this.
    Plus ça change, plus c'est la même chose. Jean-Baptiste Alphonse Karr.

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    Senior Member Maladroit's Avatar
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    The King 1000/6000 combo waterstone is a great stone for knives. You can either stop at the 1000, which is pretty much all you need for most food prep tasks, or go on to achieve the sort of edges cgadede mentioned above.
    gssixgun likes this.

  10. #20
    aka shooter74743 ScottGoodman's Avatar
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    There is no such thing as too sharp, dull....yes
    EMC45, MJC, 10Pups and 1 others like this.
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