Kitchen Knives vs Folders

[Rhodies]

Is there a difference in sharpening tools and methods between these two categories? The reason I ask is that I go to a different forum that cater to the kitchen crowd and it's a whole new game over there in regards to sharpening methods vs this site.

 

[FortyTwoBlades]

Yes, but I've observed that kitchen knife forum folks can be...a little lost in the weeds when it comes to sharpening. They often like to go for ultra-polished edges with many steps and stages and expensive stones. You don't need that, realistically. Very humble knives sharpened on very humble stones can give excellent results if you know what you're doing. Just make your angles thin and with the edge configured to the point on the toothy<-->polished scale that matches the knife's application. Lots of ways to get there.

 

[Lapedog]

Some chefs in kitchens use electric or pull through sharpeners. Both these are terrible for the edge of a knife.

I can assure you that the sharpening advice you will get on this site will not only be correct but it has worked for me.

I will say that most kitchen knives are made of more basic steels. Thus I can sharpen them more easy with just a plain benchstone from Smith's. This benchstone came with a little marble slab in the base which I can pop out to use to finish the edge.

 

[singularity35]

I mostly do the cooking at home. I have cheapo kitchen knives(because the better half tends to use them for anything). I have a cheap SiC combination stone. I can keep my knives cutting very well with that.

 

[Lapedog]

If you want to learn more about sharpening there are lots of threads with great advice here.

 

[adamlau]

Sort of. Your typical folder will be of a large carbide stainless. Your typical kitchen knife discussed in the forums will be of a small carbide stainless (AEB-L) or high carbon (Super Blue) or clad high carbon at high Rockwell hardness. Hence, the aforementioned kitchen knives can take a keener edge which can be refined via progression through higher grits.

 

[3fifty7]

Generally speaking, I sharpen them the same with the same equipment.