Fairly new here but I have been sharpening for friends and family for a while. I just wonder how you "pros" deal with someone handing you a ginsu or junky knife that they want resharpened and you know deep down it isn't worth your time. I do them anyway but not as good as I normally would.
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how do you deal with this situation?
- Thread starter matlocc
- Start date
I'm no "pro", but I've done a little bit of sharpening for money and a BUNCH more for free. I don't know if my approach is the best, but I try to be nice about it. When someone gives me a blade with very fine serrations, I tell them that this type of blade is not designed to be sharpened. It's designed to be replaced when it's worn out.
As you probably know, trying to sharpen those types of blades requires a lot of metal removal, as you essentially have to remove the serrations and on some models they are rather thick.
Other categories of "really cheap junky" knives *can* be sharpened, usually with no more effort than a good blade. It's mostly about how blunt the edge is. ....and really, really blunt edges is what you get when you get knives from a person that doesn't know how to sharpen knives. That's just the way it is.
Blades with "standard serrations" can be sharpened, and a lot more easily than you'd expect. Learning to do these is worthwhile and can be fun!
Brian.
As you probably know, trying to sharpen those types of blades requires a lot of metal removal, as you essentially have to remove the serrations and on some models they are rather thick.
Other categories of "really cheap junky" knives *can* be sharpened, usually with no more effort than a good blade. It's mostly about how blunt the edge is. ....and really, really blunt edges is what you get when you get knives from a person that doesn't know how to sharpen knives. That's just the way it is.
Blades with "standard serrations" can be sharpened, and a lot more easily than you'd expect. Learning to do these is worthwhile and can be fun!
Brian.
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I normally sharpen the non serrated side and buff the serrated side clean. They'll be plenty happy with it. If possible you could recommend a new knife, but most folk don't think the way you or I might and just want their trusty old chopper tuned up.
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What HH said ^^^
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For me... Sharpening Wheels.
Quick easy way to put an edge on these knives... probably better than it's ever had.- Joined
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Charge them $25 and they will say nevermind
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I use a belt sander . I have people bring me cheap knives all the time to sharpen . When it happens I tell them from the get go it's a cheaper steel and it may or may not take a decent edge .
Some of them can be sharpened while others develop a burr that resembles tin foil and can be almost impossible to take that burr off. Usually first pass on the belt let's me know what I'm dealing with and I don't waste my time on the cheaper knives
Some of them can be sharpened while others develop a burr that resembles tin foil and can be almost impossible to take that burr off. Usually first pass on the belt let's me know what I'm dealing with and I don't waste my time on the cheaper knives
Bill DeShivs
Knifemaker / Craftsman / Service Provider
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You can sharpen a soup can if you know what you are doing.
"Cheap steel" will get sharp but it may not stay that way- this isn't your concern.
"Cheap steel" will get sharp but it may not stay that way- this isn't your concern.
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Note - I am not a pro, but I do sharpen knives for friends or family as a favor. If it's serrated (like an actual Ginsu) I can't do much with it.
I don't mind sharpening "cheap" knives if they have plain edges. I enjoy the practice. There was some red-handled chef's knife my nephew gave me that, when I looked it up, had a replacement cost that was less than my least expensive Norton oil stone. The edge needed a fair bit of work, but it was fun, good practice, and when I was done it had a nicely beveled sharp edge that sliced hanging phone book paper like a champ.
I don't mind sharpening "cheap" knives if they have plain edges. I enjoy the practice. There was some red-handled chef's knife my nephew gave me that, when I looked it up, had a replacement cost that was less than my least expensive Norton oil stone. The edge needed a fair bit of work, but it was fun, good practice, and when I was done it had a nicely beveled sharp edge that sliced hanging phone book paper like a champ.
Jason B said it best.
I tell folks to use these knives in there're garden. I also point out where the stamped serrations have broken off where they think that metal ended up. The sink or your stomach.
If I sharpen them its on the cheap and a zip zip on the slack part of the belt.
Don't waste your time.
I tell folks to use these knives in there're garden. I also point out where the stamped serrations have broken off where they think that metal ended up. The sink or your stomach.
If I sharpen them its on the cheap and a zip zip on the slack part of the belt.
Don't waste your time.
Barman1
Gold Member
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My folks gave me a set of kitchen knives to be sharpened. Pretty sure they were free with an order of Omaha steaks or something...
Free.
You've never seen such dollar store crap.
Even came with a sharpening steel.
So after examining these fine quality instruments I went to work. The quality was so laughable I couldn't bear to waste too much time on them and found the only way to lose the burr was to run them through a carbide sharpener.
So here's a good example of what I was dealing with; the sharpening steel that came with the set was so soft that while attempting to experimentally sharpen a good knife I was actually pulling steel off the sharpener as it was digging in.
I don't know why items like this even exist.
Free.
You've never seen such dollar store crap.
Even came with a sharpening steel.
So after examining these fine quality instruments I went to work. The quality was so laughable I couldn't bear to waste too much time on them and found the only way to lose the burr was to run them through a carbide sharpener.
So here's a good example of what I was dealing with; the sharpening steel that came with the set was so soft that while attempting to experimentally sharpen a good knife I was actually pulling steel off the sharpener as it was digging in.
I don't know why items like this even exist.
Worse set I've sharpened was a $75 kitchen knife set.... 9 hours for 11 knives on Arkansas Soft stones later... for free. It's been 4 months since then, and Lady is STILL scared of them. And i was just using them to learn on?!
Use it as a learning experience... otherwise.. charge $$ imo?
Use it as a learning experience... otherwise.. charge $$ imo?
1. Sharpening: the edge have become to dull for its use. The edge is not damedged, it is straight and perfect - and you shall only make it sharp again. Normal price.
2. Recondition: the edge have small damidge and you need to grind them away and create a new edge. 2x normal price.
3. Repair : the edge are more or less destroyed and you need to take away a lot of material to be able to make a complete new edge. 3 X normal price.
4. Wreck knifes. Do not tusch them if you are forced - price per hour 100 USD.
Thomas
2. Recondition: the edge have small damidge and you need to grind them away and create a new edge. 2x normal price.
3. Repair : the edge are more or less destroyed and you need to take away a lot of material to be able to make a complete new edge. 3 X normal price.
4. Wreck knifes. Do not tusch them
if you are forced - price per hour 100 USD.Thomas
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Nfd538
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I like this answer 👍
I did a real cheap China knife for a coworker. He liked the results. I don't mess with serrated blades.