Chef's knife & sharpmaker help..

[dcpopo]

Hi All,

I'm having trouble getting an edge on my Old Hickory chef's knife. I use the sharpmaker and the 30 degree profiles. No luck.

I think I could hit it on the 40 degree profile, but then would ruin any future of taking it back down to a thinner edge.

Should I keep at it until the 30's give me an edge, or is 40 degrees sharp enough for kitchen work?

Thanks,

-Coop

 

[abiggs]

I think 40 is perfecctly fine for a kitchen knife, although others may say different. If you are going to keep trying for the 30, take a sharpie and color the bevel of the knife. That way you will know when you are finally hitting the bevel. It may take a while.....a LONG while.

 

[matt321]

I experimented with the 30 and 40 settings on my Henckels. I had chipping at 30 but not so at 40. I use 40 now and they are plenty sharp. When they get dull it takes about 10 minutes to sharpen the whole set on the SharpMaker.

 

[dcpopo]

Thank you both for the help. I'll give 40 a go.

-Coop

 

[L. Richard]

I use the Sharpmaker at 40° for all my kitchen knives. That's plenty sharp.