I got a sharpmaker a couple of weeks ago and it works really well. This coming from someone who has never been able to sharpen a knife at all. I did have a few questions and was hoping for some guidance:
First of all, how do you all deal with the tip of the knife. I think I messed up a couple of tips at first. I just pay careful attention not to strip the tip off of the rod, but is there something else I should do?
Second: I have seen in a few places that a 25 degree edge is a utility knife, 20 degrees is sharper, etc. I know the sharpmaker uses a 40 degree edge for sharpening and I know it gets it sharp. Could someone explain how the 40 degree sharpmaker makes stuff so sharp!
Third: I have some cheap kitchen knives "chefs collection" that have for lack of a better word microserrations, not really a serrated edge. Do I sharpen them like a serrated blade or a plain one?
I know I've asked a lot of questions. Many other questions were answered in the video and the book. I've now gone through all of my own knives and my mother's knives. Its pretty amazing!
Thanks.
First of all, how do you all deal with the tip of the knife. I think I messed up a couple of tips at first. I just pay careful attention not to strip the tip off of the rod, but is there something else I should do?
Second: I have seen in a few places that a 25 degree edge is a utility knife, 20 degrees is sharper, etc. I know the sharpmaker uses a 40 degree edge for sharpening and I know it gets it sharp. Could someone explain how the 40 degree sharpmaker makes stuff so sharp!
Third: I have some cheap kitchen knives "chefs collection" that have for lack of a better word microserrations, not really a serrated edge. Do I sharpen them like a serrated blade or a plain one?
I know I've asked a lot of questions. Many other questions were answered in the video and the book. I've now gone through all of my own knives and my mother's knives. Its pretty amazing!
Thanks.
