Is there such a thing - knife that was sharpened too much ?

It doesn't matter how deep or shallow they are. If they are there, then you can't get rid of them without removing material on both sides of the blade to completely eliminate them, or there will still be divots (no matter how shallow) on the secondary cutting edge bevel.

You can't just sharpen the edge and magically make them disappear like your drawings keep trying to indicate.

Your edge will still look like this when viewed from above looking straight down on it:

VIFV13M.jpg
 
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Ok I lied I didn’t give up. But I’m honesty not trying to argue with you.

I think this is the picture that proves both our points. 48022BBF-83CD-417C-8796-D9BDCCDF7AC0.jpg
The top blade they are ground too deep and the edge would absolutely be wavy as you said.

The bottom one they are much shallower and the edge bevel is present and the edge would not be wavy. Of course they may get deeper as you keep sharpening

If not we can agree to disagree, and stay friends.
 
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eveled said:
If not we can agree to disagree, and stay friends.
Click to expand...

I can concede that your bottom pic is a possibility if the grantons are not too deep, and seem to be what you are saying/drawing.

Not ideal regardless, even if the grantons don't extend into the edge bevel. There is not much steel left in those granton areas to support the edge, and will make it significantly more prone to chipping/rolling and overall lack of edge integrity in those places.

Always friends. No respectful argument or disagreement should end any other way. :)
 
Interesting discussion !
I got both of your points.
If I continue sharpening I can get wavy or straight edge.
it all depends on how deep are the grantons .
Are they deeper than half of the blades thickness or not.
It makes sense.
I will continue using and sharpening the knife and we will see.
 
I’m glad that the debate was helpful. Be sure to post a picture of your results. I figure it will be in about 5 more years for the first and last about 20 for the rest of them. Lol.

Just curious if they are staggered front to back?
 
I looked at Granton edges awhile back and others that sort of copy it. Seems to me that the Granton had the relief grinds much closer to the edge than most of what I see. If the cuts are opposed on both sides and you wear it down, it just becomes a bit of a serrated edge. Still useful.

But if you are cutting cheese and stuff like that, does it matter?
 
328865151-knife-boning-granton-edge.jpg


Just throwing some gas on the fire!
Here's a brand new Granton brand boning knife showing the edge. The oval cuts alternate on each side of the blade.
 
eveled said:
I’m glad that the debate was helpful. Be sure to post a picture of your results. I figure it will be in about 5 more years for the first and last about 20 for the rest of them. Lol.

Just curious if they are staggered front to back?
Click to expand...
I will ! Yes thet are staggered.
 
what is the point of the grantons? asking cause i don't know.....
 
"A Granton edge enhances a knife's cutting and slicing performance by creating tiny air pockets between the food and the blade. This creates better food "release" and prevents food from shredding and tearing to keep the food as intact as possible. A Granton blade is particularly helpful when cutting to moist or clingy food, such as salmon, cheese, cucumbers, and many meats."

www.thespruceeats.com

What Is a Granton Edge Knife and Why Is It So Popular?

A Granton Edge knife has scallops on both sides of the blade. It is used for cutting moist or clingy food, such as salmon, cheese, or cucumbers.
www.thespruceeats.com www.thespruceeats.com

I personally find this dubious. I've never had any problem cutting salmon,cheese,cucumbers and meats with any of my non-granton knives. And I've never met anyone who told me that their granton knives were great food releasers.
 
Unless you're a Michelin rated chef I doubt anyone is gonna whip out a level to see if the edge of the food is perfectly straight. I've got a number of knives handed down from family that have been sharpened like many shown in this thread and I always told the kids "careful with that" because they were the sharpest ones we had, even if they did resemble toothpick style prison shivs by that point. I'd just keep sharpening it when it needs it and not worry about it.
 
I had to sharpen tons of knives with "dimples" and it honestly pissed me off. But... the cooks using them were totally happy with edges way up into the dimples. Note here : I inherited this park of knives which were often ground up to half of the blade (on bench grinders by tinkers, even by shoemakers (!) on their specific wheels...). My added value is that the knives stay sharp with loosing minimal material, almost none). Dimpled or not, a sharp edge is sharp. However, I imagine the thinner parts of the edge (on a dimpled knife) could be more fragile. I don't need that and I don't recommend it.
 
If it's a cheap knife, 55+/-2 would indicate that, give it to Goodwill and get a better one unless of course you just like sharpening.
 
Sharpened "too much"?
Yep. They look like a toothpick, so much of the blade has been rubbed/scraped off.
I've seen photos of antique pocket knives that had been sharpened so many times the cutting edge was contacting the pull or notch, and the blade tip was above the liner.
Whoever the original owner was used it up.
 
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As a young chef 35 years ago, I slowly became proficient in sharpening my tools, usually on big Norton Tri-stones. I loved a really sharp edge as I plowed through cases of vegetables. I went from Messermeister (sic) to Henkels, and then Wusthofs. After 7 years, I had sharpened one chefs knife (poorly) to the point that it had a concave belly, and was tough to use on tomatoes and bell peppers.

For culinary school, we visited a French slaughterhouse, and one thing really stuck in my head: real professionals used their steels around once a minute or more- just some real quick passes, drop the steel and continue butchering. I realized that sharpening on a stone should only need to be done every other month, and then only with medium or fine stones, NOT the coarse, metal-removing stone.

My knives are now SO much sharper, and the knives will last many lifetimes if the honing steel is used very frequently. People won't need to use sharpening stones if they are religiously using the honing steel, and you'll not grind away the blade in 10 years of use.

Obviously, poor sharpening techniques will wear away even more metal, giving you a serrated edge with the santokus grantons.
 
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