Kitchen knife blades

Messages
1,731
Location
Silly Suffolk
To keep an edge on plain-edge knives, I use ceramic and diamond "steels". However, from time to time, I give them a go on Arkansas oilstones, to reset the angle if needed and really sharpen them. Ones with serrated or scalloped edges require special attention with small shaped stones and diamond sharpeners.
 
Messages
540
Location
Plymouth, Devon
I use a two-sided diamond sharpening steel. One side hones and the other sharpens. The diamond requires significantly less passes than a standard steel. Just got to be ok with holding your angle when doing it. I've had mine for ~10 years and it's still going strong (along with my knives). I think they can be had for <£40.

Interestingly, my father is an ex-pro chef and sharpens his knives to 30 degrees in some cases.
 

Boab

Administrator
Staff Member
Messages
3,644
I use a stone on mine. It is a bit difficult at first to maintain the correct angle so I bought a guide that sits on the knife and keeps the angle right. After a while muscle memory develops and you can eyeball it.
 
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