how to sharp the kitchen knife?

L

liceasdf

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Aug 28, 2014
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I have used my kitchen stainless steel kitchen knife for a long time.
But it is no longer easy to use for it is dull now.
I wouldn't like to buy a new knife.
But how to sharpen it again?
Use knife sharpener?
Any recommendation for me?
 
If you have never sharpened a knife it may be best to have it professionally sharpened locally for a few bucks. It's probably what I'd do were I you, especially if it is a hight quality knife.

If you want to learn to sharpen there are plenty of tutorials here that will tell you how as well as everything you'll need. It will take a bit of time to learn and there IS a learning curve so don't "practice" on your good knife.
 
Edit: I'm dumb.

Your in the right place. There should be many many options for sharpening, and you should be able to find all the information you need here. It depends on whether you want to use a guided system or go free hand. Read up on the various threads here to get a feel for which direction you might want to go.
 
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Buy the Spyderco Sharpmaker, works great and can sharpen any kitchen knife you have.
 
RevDevil said:
Buy the Spyderco Sharpmaker, works great and can sharpen any kitchen knife you have.
Click to expand...

Yep, I agree with this, and just strop every so often and you will drastically cut down on resharpening, removing lots of metal. I use this with my kitchen knife and have not had to go any further than the strop.
1 micron paste on balsa wood.
 

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Basic 'inexpensive' stainless kitchen knives can be very easy to maintain, using nothing fancy. Most will perform better with a coarser finish ('toothy') as the steel is usually a bit soft to hold a very fine, thin & polished edge very long.

I've had good results with:

  • Inexpensive Norton 'Economy' stone (Coarse/Fine double-sided) found at home Depot for about $7.00.
  • Inexpensive Sears pocket stone in aluminum oxide, about $2.50 (unless it's on sale).
  • Wet/dry sandpaper wrapped around a dowel; 220-600 grit suits these knives pretty well.
  • Medium/Fine diamond hones, which will leave a lot of toothy 'bite' in just a pass or two.
  • I've even had good results on kitchen knives with a 'tile rubbing stone' found at Home Depot or Lowe's, also about $6-$8 or so.

ALL of these options are similar, in the toothy bite they leave on simple & soft stainless kitchen knives; that works very well with food chores, including tomato-slicing and such. All should be used with a very light touch, to minimize burring (soft stainless is prone to this).


David
 
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I'll probably get flamed for this but if you don't know what you're doing the chefs choice coarse/medium/fine pull through works quite well. All ceramic. Just avoid carbide sharpeners like the plague.
 
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