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Showing 1 of 68 conversations about:
CrazyRage
0
Apr 10, 2018
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If I purchased this, and say used it a few times a week, how soon would I need to sharpen it?
Andreugv
72
Apr 11, 2018
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CrazyRageIt all depends. If used ocasionally how you store it is what will have the biggest impact on the blade. A professional needs to resharpen almost daily. A homes set up probably every two weeks to a month if you are serious about cooking. It all depends as well on what you understand by sharp knife.
Pyrogenetix
34
Apr 13, 2018
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CrazyRageDepends on what you think is "sharp" enough, what you cut with it and how you cut with it. If out of box is ok for you then probably longer. If you take it up to 8000 then do 2 or 1 micron strops then much quicker. If you just cut soft things like meats and fish then longer. If you're cutting hard foods like butternut squash, chopping nuts etc then shorter. If you're cutting down just to the cutting board and not digging the edge into the cutting board, not doing any twisting or turning movements that stresses the edge etc, longer. All this comes into play but really it depends on your personal opinion on what is "sharp" or "sharp enough".
It could seriously be a case of either you want to strop it every week or only ever take it to a stone once a year.
It could seriously be a case of either you want to strop it every week or only ever take it to a stone once a year.
Smokingtape
3
Apr 18, 2018
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CrazyRageA few times a week for general tasks, once a month. I work in a kitchen where I use an 8" Kiritsuke to break down Albacore tuna 1x a week, as well as for slicing short rib and tuna during service on-line. I need my blade razor-sharp, so I tend to sharpen it myself once a week, after breaking down tuna (a huge project that dulls my blade significantly). If you want to do precision work, sharpening with water stones once a week or two weeks is a good idea, and still bringing it into a professional to put a fresh edge on the sucker is nice every few months. For more casual use, I think once every 2 weeks to 2 months is fine. Get a good diamond or ceramic rod, and you can stretch it awhile.
SantiagoDraco
611
Apr 22, 2018
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CrazyRageIt seems we have some misconceptions about sharpening here.
You shouldn't need to fully sharpen the knife more than every few months, or more, with normal use. By sharpening I mean coarse to fine/strop grit. This assumes you take care of the knife and strop it after every session or two.
You shouldn't need to fully sharpen the knife more than every few months, or more, with normal use. By sharpening I mean coarse to fine/strop grit. This assumes you take care of the knife and strop it after every session or two.
Suitepotato
8
Jul 26, 2018
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CrazyRagegenerally speaking, "sharpen" is a mis-used term by most people. When they think their knife is dull it's actually long past dull, it's needs to be re-edged. For a nice knife, made of good steel, such as this, you should only need to re-edge when there are knicks, chips, or other imperfections to the edge. In terms of sharpening, I do the ripe tomato test. If my knife is sharp enough to cut a ripe tomato without pulling the skin taught, then, it doesn't need to be sharpened.
As stated by others, how often or soon you need to sharpen depends on what you're cutting. If you only ever cut boneless meat, you might go a long time between needing to sharpen. If you're cutting fruit or veggies with seeds/stems or meat with bones, then you may run afoul of your sharpness after each use. Again, it depends. You can do the paper test to see how sharp your knife currently is. Youtube it.
As stated by others, how often or soon you need to sharpen depends on what you're cutting. If you only ever cut boneless meat, you might go a long time between needing to sharpen. If you're cutting fruit or veggies with seeds/stems or meat with bones, then you may run afoul of your sharpness after each use. Again, it depends. You can do the paper test to see how sharp your knife currently is. Youtube it.
14themoney
1395
Dec 8, 2018
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CrazyRageJust as soon as it starts to feel a teeny, tiny bit dull. Better yet, just before this happens. I usually run mine over an extrafine DMT before using them. Stropping would be fine, too. AUS-10 is not a bear to sharpen if you do happen to let it get dull.
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