Sharpmaker Question

S

Shann

Joined
Sep 2, 2004
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I've had my sharpmaker for a couple of years and have used it well on most relatively small knives that have a decent angle and edge to start with.

I've recently been flummoxed by trying to re-sharpen some steak knives from one of those places that your wife goes to house parties (Its like southern living or cooking or something like that). I have sharpened these knives before on the sharpmaker. I don't try for scalpels, I just like easy paper cutting which I feel is good enough for most normal kitchen chores.

I can't get them sharp! I cleaned the stones like usual (green scrubby pad with a mild abrasive kitchen cleaner), then followed directions. After going through the regular steps (coarse corners then flats, while corners then flats) they still won't cut paper. They actually seem duller than when I started.

Any thoughts?
 
Cliff Stamp said:
You probably folded over the edge, it happens readily with such knives.

-Cliff
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Steel too soft? How do I avoid that in the futue? How do I fix it. Knives were pretty cheap, but I don't have any other steak knives right now.


Thanks!
 
They're serrated?

(I have some steak knives that are not serrated. They sharpen easily and cut nicely. However, one slice through the meat and into the plate and the edge folds right over.)
 
matt321 said:
They're serrated?

(I have some steak knikes that are not serrated. They sharpen easily and cut nicely. However, one slice through the meat and into the plate and the edge folds right over.)
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My current set is not serrated. Probably I've folded them over. I'll ahve to check under some good light.
 
Strop the edge on the pad of your thumb and feel for a burr that wasn't there when you sharpened. That is what a rolled edge can feel like.
 
Shann said:
My current set is not serrated. Probably I've folded them over. I'll ahve to check under some good light.
Click to expand...

You can feel even a tiny rolled edge by carefully dragging the edge of your fingernail down the bevel and off the edge (perpendicular to the blade). You'll feel a tiny catch if the edge is rolled at all.

Stay sharp,
desmobob
 
Thats how I check the burr, run your fingernail on both sides like bob says and grind more carefully. If they are really soft steel just use the fine flats.
 
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