whats the best way to sharpen a kitchen knife?

Question

i am a chippy and can sharpen a chisel fine on a diamond wet stone, the angle is 35 degrees to hone. which angle for a kitchen knife, is a wet stone suitable?

Answer 1

hi.
I am also a chippy and I would hone the knife on an oil stone.
The only problem is that the steel in a kitchen knife isn't as good as the steel in a chisel so the edge dosen't last, but you have to keep sharpening it. You could try steepening the sharpening angle to make it more durable.

Answer 2

OK I'll help you in Caring for your Knives. I use Henkells. Sharpen knives on a whetstone (can get one at the hardware store) and stroke at a 20 degree angle each side of the blade at least 10 times with long even smooth strokes and then when they are sharp, use the Steel to realign the edge and remove any nicks at the same 20 degree angle. Do this with both sides of the blade. You should really realign your blades every couple of times you use them and only sharpen when required. Good Luck. You could always take them to a professional service. but I like my own whetstone. For good knives I do not recommend putting them into electrical devices to sharpen them as they cut into the steel. Always remember that the Steel (that one that looks like the poker and a little rough) does not sharpen it only aligns the blade which is why you need the whetstone. Actually if you don't have a whetstone you can use the underside of a ceramic pot that isn't glazed but has a flat surface without ridges. My Grandpa used the kitchen step to sharpen all his blades and alligned them on his leather belt hooked over the kitchen chair.

Answer 3

Using a Sharpening Stone:

Use a wet or dry sharpening stone.
Place the stone flat on a stable surface.
Holding the knife by its handle, put the blade at a 10- to 25-degree angle to the stone.
Draw the knife toward you and across the stone.
Repeat process on the other side of the blade.

Answer 4

Yes, We use a wet stone, those sharpeners on the back of can openers never seem to do the trick. So we do it the old fashion way, wet stone.

Answer 5

Wet stone is the best, but once good you can use a good set of steels, including a fine steel.

Answer 6

My grand-dad always used a wet stone to sharpen my grand-mother's kitchen knives....I don't know any other way to do it.

Answer 7

Ex husbands throat? Mother in-laws Tongue?

Take yer pick!

Answer 8

Just buy a steel

Answer 9

i would not use a stone i prefer a steel it s more hygienic

Answer 10

knife sharpener..they make them