cheap chef style knife edge keep chipping while sharpening

[PoorUserName]

I bought an "kitchen devils 17cm cook's knife" around 5 years ago, I have only used it q couple of times in that time, The other day i though i would check to see how sharp the edge was, Only to be surprised that it had a lot of chip in the edge.

So i though i would sharpen it on my 600/1200 diamond stone, But after 15mins on the 600 the chips were still visible when they should be gone unless new chips were forming.

I tried my DMT 325/600 folding sharper but the chips were still there, I though if i go on like this my chef`s knife will become a fish fillet knife.

So i decided to remove the entire edge and make a completely new one at around 20-22 degrees, But still a couple of chips could be seen, I got pissed off at the time wasted on an £15 knife and threw it in the trash.

I pulled it from the trash later after i cooled down, I am only a beginner at sharpening knife`s so is it my faulty technique or is the knife steel trash.

Thanks

 

[marcinek]

Hmmm....your cheap knife is chipping....mysterious! Have to think about that one for a while....

 

[danbot]

I bought an "kitchen devils 17cm cook's knife"

^^Thats the problem. You bought a "cook's" knife, not a "chef's" knife!

 

[Mo2]

that costs $9 usd? why would you buy such a cheap knife and get pissed off it wasnt that good?

 

[jc57]

I'm surprised that a cheap knife is that chippy. They are usually made of softer steels that dull quickly but sharpen up pretty easily. Chipping implies high hardness with a poor heat-treat.

If the "chips were still there" meaning, the original chips had not been removed, then you just didn't remove enough steel from the edge to get down to the bottom of the chips. If new chips were forming during sharpening, then probably a bad heat treatment on that particular steel, or they tried to run it too hard for whatever type of steel is is made from.

I've got some decent ultra-cheap kitchen knives, but they are of the "dulls easily, sharpens easily" type.

So from checking the UK Amazon web site, you apparently posted a review of it there as well.

It looks like they are a subsidiary/brand of Fiskars, and the knife has a 15-year warranty, so you might consider sending it back to them. http://kitchendevils.net/contact-us/

 

[Jason B.]

Stop using the diamonds.

Even on cheap kitchen knives they can cause issues like you are having. Buy a 1000 grit waterstone and your problems will go away.

 

[Valyrian steel]

Buy a new knife

 

[PoorUserName]

Buy a new knife

Already done, I do very little cooking, explains why it took me so long to spot the crappy knife, Though i did replace it with an Lidl mystery knife called an ERNESTO Santoku Knife made in Germany.