how do i sharpen a knife?

Question

how do i get it as sharp a it was when i bought it.. i always seem to buying new knives as the ones i have are blunt

Answer 1

Never use one of those cheap sharpening tools that has small wheels or rods crisscrossed inside the body, they tear up the edge and leave a surface that dulls almost instantly. I sharpen all my steel tools using the same basic prodedure (Knives, chisels, carving tools, plane blades, etc.) First, you either need a set of sharpening stones (coarse, medium, fine, super-fine) or you need a ultra-slow-speed grinder (Tormek or Jet). The stones are far cheaper, especially if you buy combination stones with two different grits, one on each side. The trick to using stones to sharpen steel is to hold the blade at a consistent angle through the entire stroke. The coarsest stone is only used when you put a big chip in the blade and need to reshape the edge, if you are careful with your knives you will not need to use the coarsest stone. Starting with the medium stone, slide the knife across the stone at a consistent angle, alternating between the two sides, unless it is of a variety that is only sharpened on one side. Once you achieve a consistent scratch pattern along the entire edge, wipe off any grit and metal shavings and switch to te next higher grade stone. using the same motion, angle and technique, rub the knife against the fine stone until you achieve a consistent scratch pattern that has removed the larger scratches from the coarser grit. Once you have a consistent, smaller scratch pattern, switch to the ultra-fine stone. Again, use the same technique and continue until you have achieved a consistent scratch pattern, to the naked eye it will appear polished, with no extraneous gouges in the blade. There are several different schools of thought regarding proper technique: some say that you need to move the blade in the same direction that you cut, some say you need to move the blade with the edge trailing, I have used both, and I cannot tell a difference. There are several differnt types of stones, Natural, artificial, oil lubricated, water lubricated, and diamond, each has their own quirks. I prefer water stones, they expose new grit faster so that they always cut quickly, but you must flatten them regularly. Oil stones last longer, but for proper storage you must keep them in honing oil. Diamond stones don't dull, but if you press to hard you can scrape the diamonds off. Natural stones are often small, creating the need for more strokes. Depending on the setup that you buy, it will cost you 1-3 professional sharpenings of all your knives, but in the long run it is well worth it. Also, a honing steel DOES NOT sharpen your knives, that is a common misperception that the uninformed perpetuate, Honing steels restore an edge that has rolled over, increasing the usfull life of the edge between sharpenings. I ALWAYS use the steel on the edge of my knife before each use, it restores the edge to almost new condition and allows me to go 6-8 months between sharpenings, my sister's favorite knife rarely touches the steel (she doesn't know how to use one) and it must be resharpened every 2-3 months. I have found that the best resource on sharpening information comes from the salesmen at woddworking stores, go to Woodcraft (my preference) or Rockler (second best) and ask if there is a salesman around that can tell you about sharpening. To find one go to http://Woodcraft.com or http://Rockler.com

Answer 2

Hey dude, its hard to find quality steel that will hold an edge.

Most modern knives are useless,

It depends on what type of edge you want. For the longest sharp edge you want to achieve a slowly graded v shape by fashioning both sides with equal strokes.

The sharpest is a razor or wire edge, depending if left or right handed, get a file and stroke up an down one side only, to create the burred edge then on the other side your finish strokes go towards the point only. This will create the sharpest cut in one direction (left to right away from you etc)

Theres some good diamond sharpening stones about.

Never use a blade to cut tomato or other fruit, the acids blunt the blade. Use a serrated edge.

Answer 3

I don't know the proper name for it, but the knife sharpener that I use has a j-shaped plastic handle with two metal pieces criss crossed on the end. You hold it flat on the edge of a table, put the dull blade between the metal fingers and pull the blade down from base to tip repeatedly until there is no longer a "drag" and the blade is very sharp. I wouldn't be without it. I'm still using the set of knives my mom bought for me about 20 years ago!!

Answer 4

The Lansky system is the easiest for a novice without a doubt. The Chef's Choice if money is no option. They work damn good. The biggest problem today is that most knives are made of a very hard stainless that is extremely difficult to sharpen. Buying good carbon steel knives is the best idea. They lose their edge quicker but get it back real fast and easy.

Answer 5

With a sharpening stone

Answer 6

Buy a knife sharpener. You can get them at Wal-Mart or any hardware store. They don't have to be electric. There's all kinds.

Answer 7

buy a steel and buy yourself a good quality knife ask the salesman in the shop to show how to use the steel its fairly easy to learn and your knife will keep its edge

Answer 8

i was going to answer that question but i don't think you will read this far!

Answer 9

use a wheel

Answer 10

on your mother-in-law...