When Is It Time to Resharpen

[sirupatespecial]

Anybody found that "steak knives" are pretty hard to keep sharp? Most all steak houses you go to have serrated knives. I have what I think are some pretty good steak knives. "Viking" japan. Non-serrated. But cutting into a piece of meat on a ceramic plate has got to be tough on a blade. And seems to be. Have to re-sharpen the rotation of 6 about once a month.

 

[Obsessed with Edges]

Anybody found that "steak knives" are pretty hard to keep sharp? Most all steak houses you go to have serrated knives. I have what I think are some pretty good steak knives. "Viking" japan. Non-serrated. But cutting into a piece of meat on a ceramic plate has got to be tough on a blade. And seems to be. Have to re-sharpen the rotation of 6 about once a month.

I'd treat those in the same manner as the cheaper stainless kitchen knives I mentioned, i.e. use a coarser grit like 320 or so. In fact, the knives I specifically had in mind, in making that recommendation, are some older Japanese 'Barclay Forge' brand, which likely are similar in terms of the steel used. Once-a-month sharpening doesn't seem unrealistic for these.


David