?'s on kitchen knives with Edge Pro

B

Bob N

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Oct 4, 2010
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My new Edge Pro is due to arrive any day and after some practice I would like to take on the task of getting my kitchen knives up to par. I have a good array of J.A. Henckles 4 star knives. Chef, boning, filet and paring is what I will be dealing with. I also have some non-serrated steak knives of unknown brand that need a better edge as well.

I need some advice on what angles and grit levels would give me the best results for each type of knife.

Thanks for any help you can offer.
 
If you read the instructions or look at the vid, it might help. I think about 15 degrees per side is recommended for kitchen knives and slicers as low as 10...
 
Fredde90210 said:
If you read the instructions or look at the vid, it might help. I think about 15 degrees per side is recommended for kitchen knives and slicers as low as 10...
Click to expand...

Yep! And for grits, personally, I take my carvers up to 2000-4000, but my slicers and paring knives only to 600 as I like a bit of tooth on them. My sushi knives get a mirror finish at 10,000 using polishing film.

Stitchawl
 
I take my kitchen knives to 15 dgress per side.

600 or 1000 grit EP stones is good enough for kitchen knives.
 
A good start, especially when learning, is to simply match the existing bevel on the knife (if it's not in too bad shape). You can start with a finer stone, like the 320, finish with the 600, and get an idea of where the bevel and condition of the knife is at, without a lot of work or metal removal. It also gives you the chance to see how the knife sharpens on the EP, without the risk of messing it up. (In most cases, you'll find just doing this will give you a knife sharper than it was new). If it needs a bit more work, use the 220 stone to set a decent bevel close to the existing one. From this baseline, you can adjust accordingly to meet your needs and how the knife performs. Most seem happy with a finish in the 600-1000 range (but of course you'll probably want that one "special knife" that will be crazy sharp).

Ben (from Edge Pro) has an interesting tip in his video on non-serrated steak knives. After sharpening, he takes the ceramic rod, and makes a 90 deg. swipe on the edge. Says it will basically last forever. Haven't tried it yet, but he knows his stuff, so it would be worth taking a look at the video on his site.

cbw
 
i just did a couple Henckles, for a friend, on my EP. i went with the "yellow" mark (42* total, it think) and went from 120 to 1000. they came out really nice. just be careful - if you don't have the tape on the little tray and you get steel dust all over it then move the blade around too much (during sharpening), you end up with all sorts of little scratches on the blade. he didn't care, luckily, it's a user.
 
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