Sharpening for careless owners

[Czechmate]

I have certain family members for whom I've had to 'restrain myself' in sharpening kitchen knives for their use. I periodically sharpen up a Chicago Cutlery paring knife that gets a lot of use in the kitchen; it gets the treatment of a Fine-diamond hone, and I leave it at that. One family member uses that knife to cut fruit (apples, etc) against the ceramic tile countertop, which means about ~1/2" of the tip portion CLACKS against the tile in the first cut, and the edge gets mushroomed and/or rolled immediately.

I sharpened up a larger butcher-style knife from the same Chicago Cutlery set, giving it a nice toothy slicing edge. Another family member managed to cut herself with it within a day of that sharpening, as she's been a little too 'casual' in how she handles the blade when using it (because she's been using truly DULL knives for decades). So, I remain constantly conflicted about whether it's a good idea to leave truly sharp knives in the care & custody of others...


David

Almost every time I sharpen ANY of our kitchen knives my wife promptly cuts/stabs herself LOL!... She has (slowly!) learned to handle the kitchen cutlery with more respect and actually uses the cutting boards now in lieu of the pebbled glass surface protector that was previously her first choice... Also, knives are now spared from the dishwasher and are hand-washed instead.

Baby steps I guess. :thumbup:

I typically sharpen the kitchen blades using my paper wheel set or the worksharp KO edition for speed. :thumbup::thumbup::thumbup:

 

[Rich S]

For total amateurs who can't sharpen any knife properly, I'd suggest a box of Band-Aids
Rich

 

[Czechmate]

For total amateurs who can't sharpen any knife properly, I'd suggest a box of Band-Aids
Rich

That doesn't make sense; if they can't sharpen properly their knives will be dull and they won't need any Band -Aids... :thumbup: