I know you obviously can sharpen them, but does it take a lot of technique? Would it be best to learn on a crappier knife first? Or do people ever take them somewhere to be sharpened? My only experience was sharpening knives for salmon fishing, and it was harder than I would have thought to do it well. And the knives didn't necessarily look real good after doing it a few times (they were cheap).

If you have a bench grinder, look on YouTube for sharpening instructions.

Which model? How dull?

I like your practice idea. Perhaps pick up some thrift store knives unless you have some yourself.

What do you have for tools? Steel/ceramic, whetstones?

I have a set of Shun knives. They are typically sharpened at an angle of 11-15 degrees, as opposed to 20-25 degrees or so for other types (if I remember correctly). Sharpening them at the wrong angle will change their cutting characteristics. I will say that they are my favorite knives of all that I have tried as they cut cleanly, easily, and dang near effortlessly. Look online to see what your set needs. I can sharpen my own, but it takes care and time and I’m always concerned that I may be doing it wrong. I have sent them back to the manufacturer as there is a lifetime sharpening Linky for free if in the US, Canada, or Mexico, but with shipping and processing fee ($5 for the first one, $2 each afterwards as stated in the link). The hardest parts for me was (a) remembering when I got them, and (b) finding the model number.

Thanks for the reminder as I need to send mine in.

Diana

.....was shunned once......everyone had rocks and threw them until the person being shunned bled.....then they turned their backs on the person......

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I reject your reality and substitute my own!

Getting stabbed in the back seat s worse than being shunned.

I know you obviously can sharpen them, but does it take a lot of technique?

Yes, it's all technique.


Would it be best to learn on a crappier knife first?

Absolutely, if you want to eventually sharpen a good knife.


Or do people ever take them somewhere to be sharpened?

A lot of people do, and there's nothing wrong with having a good professional do them.



My only experience was sharpening knives for salmon fishing, and it was harder than I would have thought to do it well.


Yes, it is.

It's a lot science, and some art.

Or vice versa.



And the knives didn't necessarily look real good after doing it a few times (they were cheap).


To be blunt, that's because you didn't to a great job sharpening them.

And because it isn't easy.

It's a learned skill, and maintaining the angle is what maintains the edge without it looking bad.

Many production knives are sharpened by machines while held in a jig.

There are sharpening tools that help maintain the same angle with each sharpening stroke, and even then some skill is still needed.

Diana mentions sharpening angle and cutting characteristics.

Too narrow of an angle and one gets a very thin feather edge that cuts well but is easily worn and easily damaged.

Too wide of an edge and one gets a somewhat duller edge that doesn't cut as well but wears well.

And the type of steel may sharpen easily (with the edge wearing more quickly) or may be difficult to sharpen, but hold an edge longer.

Paul F. may be able to put a fine point in the discussion, as I believe he as a lot of experience with steel, blades and stones.



If you have a bench grinder...

It's just me, but unless one has an old machete with a 1/8" blade or a axe they need to sharpen, I'd probably give bench grinder a wide berth.

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Sweet, thank you. I think it would be best to send it in, and I may buy something to sharpen knives and practice on some of our old henckels. Or something even cheaper, to start. If I get good, maybe I'll try the Shuns. Thanks for the link and the rest!

Diana is correct, 15 degrees is ideal. In fact, I use it for all my knives.
It also help to keep the knife sharp by using a Honing Steel. Even the
cheap $7 one @ bezosville is better than nothing.

Amazon's Top 100 Sharpeners

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If you do a lot of cooking and food prep it might be worth getting a 'pro' level sharpener like the Work Sharp belt sharpener. Project Farm has a review that includes a higher end version of this but I think the basic version (occasionally on sale for under $55) would be a good option if it seems like you understand how it works.

The Bavarian Edge (occasionally on sale for about $17) has potential if it adjusts down to 13 ° - 15 °, but I am doubtful it will easily allow a setting that low.

20 years ago I bought a version very similar to the Chef's Choice but was never happy with it because it won't sharpen within 7/8" of the heel on small knives. I would not recommend it without a complex redesign (that would likely raise the cost to over $200).

Home Despot has a 1/2 in. by 18 in. Wen fine detail sander for about $37 (I would DIY a jig for it), but they don't have 2000 - 4000 grit belts for fine polishing knives. Anybody know if there is something like a rouge polishing/buffing belt for 18 inch detail sanders? The HD search function is braindead for fine tuning searches and

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I've made a couple dozen knives, and sharpened quite a few more.
It's a great skill to have!
My current favorite technique/tool-set is using a piece of flat wood or glass and a selection of wet-dry sandpaper, spine of hte knife facing you, drawing the spine of the knife towards you as the edge is held down on the paper at the desired angle (10 to 20 degrees for kitchen knives, err lower rather than higher... it really depends on the construction of the knife, but that's as close to a rule of thumb as I can give).

Stay away from anything involving a grinder, belt sander, something you draw the blade through, ceramic sticks, sharpening "steels", etc. Some work, some don't, all require a LOT more practice than stones or wet-dry sandpaper to not screw it up horribly... I have a belt grinder, and it'll go from "perfect" to "aw, s#!^... looks like I'm starting over!" in about a nanosecond.

Sharpening stones can make a great edge, but take the right stones, and the right technique. The "flat plate and wet-dry sandpaper" will get you 95% of the quality of a VERY expensive set of stones, with a lot less investment of time and stones. Seriously, a good "hard arkansas" stone is near $100 for a SMALL one, and good japanese water stones (of which you need several) are at least that... and require you to use them with a flood of water.

There are some very good videos on Youtube of how to use wet-dry paper for an excellent edge.

Also, most towns and cities have someone at a knife shop that sharpens for "$x per inch of blade"... if you want it done right, with minimum fuss, just have them sharpen. I've done that (even though I know how, and have all the stuff) when I was given a good set of kitchen knives that had been treated badly... Had them back in two days, as sharp as I could have done 'em for a few bucks each. Now I maintain them.

Hope this helps!

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Paul F.
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A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
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Eureka, CA

Nice, thank you!

While you're getting this sorted out, you need to get a couple of these:

[www.amazon.com]