Question on chipped kitchen knife..

A

AnarkiXx

Joined
Jul 24, 2009
Messages
67
So guys, i'm trying to sharpen one of my moms kitchen knives thats about 10 years old and it has a few minor chips on the blade. What I have for a sharpening system is the sharpmaker. I cant seem to get rid of these chips(im new to the sharpening thing) i have the four rods it comes with, a pair of diamonds and an ultra fine rod. What should i use? I'm afraid the diamond ones will destroy the blade. not sure what steel it is. any certain angle and/or rods i should use?ive used the brown then whites like it says to with no results. like i said im new to this system of sharpening and im hoping I can get some help here.
 
Use the coarsest ones until the chips are gone, then work your way down to the finest. Diamond won't destroy the blade, but it would take the metal off the fastest...Which is a good thing in this case.
 
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