Henkles Everedge never needs sharpening

Sharpnessis

Sharpnessis

Joined
Aug 11, 2012
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Anyone try to sharpen these micro - serrated knives? It seems like it would be impossible.
But I wonder how they'd perform as straight edges?
Any ideas?
 
It's low quality steel they add teeth to so they cut for extended periods of time. Can't really sharpen then nor is it worth it.
 
My MIL has a set of those, and they are pretty awful. The steel is thin and soft, but she like them, so that is that. She likes the whole set being in one place, organized in a monkey wood knife block, so that is that. After a couple of years, the knives became unusable. On the flat side opposite the tooth grinds, the steel literally rolled over into a wire you could easily catch your nail on.

I took my 240 grit 12" chef's rod over to the house and literally cut the rolled edges off the back side in just a few swipes, the made a couple of passes on the tooth side. Finished it with my 600 grit (probably too fine for that steel to hold) rod and they were sharper than when they were new. I have done that a couple of times. As little as she uses those knives, it is a good solution.

The key to this is to restore the edge to something usable, not to think of sharpening.

Robert
 
Thank you guys. I know that they are crappy knives but my friend wants me to sharpen them. Maybe I'll try what you said midnight flyer. But I'll try the paper buffing wheel on the flat side and see what happens. Thanks again :thumbup:
 
My recommendation to all of my customers that bring me serrated knives like that to sharpen, is to advise them to use until they are too dull to use and then dispose of and buy an el cheapo from Wally World to replace it with. When the replacement gets dull, repeat the above. Most only use them for cutting bread etc. Of course they probably cut against a ceramic plate or the counter top, and then wonder why they don't stay sharp forever as advertised. I wouldn't have one in my kitchen my self.

Blessings,

Omar
 
That's a good tip Omar. I tried to get those blades sharper, but where the serrations are gone, it can't get sharp. I advised my friend to get some new ones.
 
A buffer and some compound should be able to touch the serrations up. Not sure how it would do against rolled edges, though.
 
Sharpnessis said:
That's a good tip Omar. I tried to get those blades sharper, but where the serrations are gone, it can't get sharp. I advised my friend to get some new ones.
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Why not just regrind the edge to a standard v - edge, removing what's left of the offending serrations?

If you've got paper wheels they'll fix that pretty easily IMO and save on having to buy new blades.

Start fresh in my opinion. :thumbup:
 
I would tell your friend to go to Ross and get a set of plain edge chicago cutlery or kitchenaide knives for under $40. You can have a set of knives that can be sharpened and reprofiled for less than half of the price of a tank of gas. Theres no point in spending a bunch of time trying to sharpen saw blades posing as kitcken knives.
 
Check mate, I was thinking of doing this but I thought the steel may be too soft and it would roll over too quickly. Not positive but if that happens then they might think I'm no good :eek:
 
Those are awful knives. You can, to an extent, sharpen them on a buffer. I did a set for a neighbor that came out okay.
 
IKEA sells similar knives. You cannot sharpen them. Literally, you cannot. The only way to sharpen them is to grind past those tiny serrations and create a new bevel. But the steel quality is so poor, it will not take an edge. (This is based on experience)
 
midnight flyer said:
I took my 240 grit 12" chef's rod over to the house and literally cut the rolled edges off the back side in just a few swipes, the made a couple of passes on the tooth side. Finished it with my 600 grit (probably too fine for that steel to hold) rod and they were sharper than when they were new. I have done that a couple of times. As little as she uses those knives, it is a good solution.
Click to expand...

That's about what I do with my Cold Steel tiny serrations. Of course the CS steel is harder. It works fine on my Vaquero Grande.

chucknduck said:
I would tell your friend to ... get a set of plain edge chicago cutlery or kitchenaide knives for under $40. You can have a set of knives that can be sharpened and reprofiled for less than half of the price of a tank of gas.
Click to expand...

Best idea. Chicago Cutlery will work real well and last a long time, as long as they clean and dry them, maybe an occasional bit of mineral oil.
 
Sharpnessis said:
Check mate, I was thinking of doing this but I thought the steel may be too soft and it would roll over too quickly. Not positive but if that happens then they might think I'm no good :eek:
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We don't want them thinking you're no good at sharpening... :D;)

The edge would probably would roll over in use pretty quickly; my set of newer chicago cutlery knives in stainless take a nice edge but I have noticed they roll over as well...

It's not much of an issue for me though - they go back to the wheels asap once that happens! :D
 
I think most any kitchen knives roll over fairly easily if they are taken to a very acute fine edge. Thats why honing/steeling is important to do every time you use them. I have a set of inexpensive kitchenaide knives i use daily. Im not a chef but i do cook a ton. I completely re-profiled down to about 10 dps with highly polished bevels. That was about 5 months ago. I make sure to steel them on a std steel before every use, ceramic rod and strop about every 10 days. Other than that ive only given them a few passes on the ceramic side of a fallkniven dc 521 benchstone 2 or 3 times. The polished bevels are not as bright and pretty, but they are still sharp enough to slice and whittle a free hanging hair and EASILY 90 degree pushcut phone book paper. Not bad for a cheap set of kitchen knives.
 
Personally, I think these aren't really "knives" - they are very fine-toothed saws. They rip and tear rather than cut. And unless you can sharpen each and every tooth, you will never ever be able to keep them working properly for any length of time.

Pass.

TedP
 
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