Don't know what it is about sharpening knives but it relaxes me - lol!

[chief38]

I have become the "neighborhood knife sharpener" - lol. I do it for many neighbors and friends - never charge a penny - yea, I know I am missing the boat! It does cost me money for stones, ceramics and supplies but the process of sharpening relaxes me and gives me a great deal of satisfaction of accomplishment.

Most of the knives people bring me are so dull they can barely cut butter! Not only are they dull but many have nicks and dents in the cutting edge and some have bent tips from being dropped. No problems - I fix 'em right up.

This morning at 4:00am (couldn't sleep any more as I went to bed early last evening) I went into my workshop and sharpened set of 6 Henkel kitchen knives. The set I worked on was made in Spain and they are stamped out steel - not forged. IMHO I also think the Chromium content is a bit too high as they take a while to sharpen and do not get as keen an edge as the forged high carbon blades. Yes, they came out shaving sharp but just a tad more toothy than forged blades.

This is the first time I have sharpened this particular brand and model and I can honestly say they are just ehhhh to OK. They do have full tangs and seem to be made decently, but they are not Wusthof forged steel Classic line or top end Zwilling knives for sure. I do not know what they paid for them but I'd venture to say 65% - 75% less. I guess the savings is reflected in their performance.

At the end of the day they came out pretty darn sharp but now I will be curious to see how long they hold their edge. My friends live a few houses away and we are there all the time so it will be easy to monitor. For anyone who cares, I sharpened them to a 15º angle and stropped them before washing and wrapping them up. Anyone considering these particular knives might want to reconsider if you can afford an upgrade. I am a huge Wusthof Classic and Icon knife aficionado. They both have forged, top quality full tang blades and only differ in that the Icon line has a fancy contoured handle. Yea, they are very pricy but they will last a few lifetimes if taken reasonable care of.

Just figured I'd post this in case anyone is considering a knife set purchase.

 

[Big Dave in WNC]

I have never been any good at it so it definitely wasn't "relaxing" for me. I did finally get a KME sharpener a couple years ago, and at least I can make a beautiful edge now, and reprofile nasty damaged edges. I am enjoying it more than I ever did. I'm limited to "V" edges obviously-no convex-but I can make one pretty and decently sharp.

 

[StrawHat]

Henckel’s has come out with the Henckel’s International line of knives as a less costly alternative to the German made product.

I would like to see an image of the ones you worked on, all the Spanish made H I line I have seen were forged. Decent knives. Too good as Henckel’s moved the H I line to Brazil, and now to multiple countries in Asia, China, Taiwan, and India among others.

And, yes, sharpening on bench stones is almost a zen type of experience for me also. Very relaxing, even when I have a pile of knives waiting to be done.

Kevin

 

[Mike SC Hunter]

I keep all mine "shaving"sharp..........It's a chore. Not fun. When that time can be used elsewhere..........Pulling the trigger...That's relaxing.

 

[30-30remchester]

Us antique knife collectors hate recreational knife sharpeners. Every knife needs sharpening. However, I have seen and know a few older men (old as me) who do nothing but sit in their chairs and sharpen their blades till nothing is left of them. These people are recreational sharpeners. Fortunately, few modern knives will ever be collector's knives in the future. I not only collect mint condition pre 1950's knives but also collect well used and loved knives. Some I have, have been worn away by sharpening. As far as blade metal content, I am in the high carbon camp myself. There are several companies that have such a high chromium content, that it is near impossible to put a sharp edge on them. Case has this problem. I have an older Case XX in my pocket from the 1950's that is shaving sharp and easy to keep that way. I also have a newer Case Mini-Copperhead that can't take an edge. I have even heated the blade cherry hot and let cool to reduce the temper and it still can't obtain a sharp edge.

 

[Ethang]

I have been thinking about getting a Wicked Edge system and doing just this as a relaxing retirement gig. There is something satisfying about a wicked sharp knife..

 

[StrawHat]

… I also have a newer Case Mini-Copperhead that can't take an edge. I have even heated the blade cherry hot and let cool to reduce the temper and it still can't obtain a sharp edge.

Have you tried diamond coated stones? I am able to sharpen any knife with them, including ceramic.

Kevin

 

[StrawHat]

I have been thinking about getting a Wicked Edge system and doing just this as a relaxing retirement gig. There is something satisfying about a wicked sharp knife..

I just sold one, the top of the line when it was made 5 years ago. I test all the gimmicks and gadgets when I see them. It worked but it was way too slow to use professionally. For home use, maybe.

Kevin

 

[chief38]

Henckel’s has come out with the Henckel’s International line of knives as a less costly alternative to the German made product.

I would like to see an image of the ones you worked on, all the Spanish made H I line I have seen were forged. Decent knives. Too good as Henckel’s moved the H I line to Brazil, and now to multiple countries in Asia, China, Taiwan, and India among others.

And, yes, sharpening on bench stones is almost a zen type of experience for me also. Very relaxing, even when I have a pile of knives waiting to be done.

Kevin

I wish I had read this before returning the knives his afternoon - I would have taken a picture or two. I am sure I will see them again after 3 or 4 months. They belong to a couple down the street that is pretty rough on knives! When they pickled up the original set I sharpened, they brought me 2 Henkel serrated bread knives. I sharpened them and they are gone also. I use a diamond file to sharpen the serrations then take the bur off the flat side with a fine stone. They come out descent enough.

 

[StrawHat]

I wish I had read this before returning the knives his afternoon - I would have taken a picture or two. I am sure I will see them again after 3 or 4 months. They belong to a couple down the street that is pretty rough on knives! When they pickled up the original set I sharpened, they brought me 2 Henkel serrated bread knives. I sharpened them and they are gone also. I use a diamond file to sharpen the serrations then take the bur off the flat side with a fine stone. They come out descent enough.

That is one way to do serrated knives. Probably the best.

Kevin

 

[30-30remchester]

Have you tried diamond coated stones? I am able to sharpen any knife with them, including ceramic.

Kevin

I have a suitcase full of sharpening tools that I used just a few times however, I don't recall using a diamond coated stone. Will have to open that suitcase full of stones and see if I have one. I enjoy a shaving sharp blade but don't actually enjoy sharpening my blades. It is just a necessary evil. During my active career I would sharpen my knife every evening and sometimes in the middle of the day as I had already dulled the piece.

 

[Mike SC Hunter]

I have a suitcase full of sharpening tools that I used just a few times however, I don't recall using a diamond coated stone. Will have to open that suitcase full of stones and see if I have one. I enjoy a shaving sharp blade but don't actually enjoy sharpening my blades. It is just a necessary evil. During my active career I would sharpen my knife every evening and sometimes in the middle of the day as I had already dulled the piece.

That's why I never ever carry a one blade knife daily. I carry a 3 blade Case sowbelly......Dull one......Still got 2 to go.

 

[chief38]

That's why I never ever carry a one blade knife daily. I carry a 3 blade Case sowbelly......Dull one......Still got 2 to go.

My EDC knives are two. Primary is a Spyderco Delica with a K390 blade and I keep it hair popping sharp and very light weight. Secondary is the tiny "Classic" SAK. Don't know if I've ever actually used the knife blade (made it razor sharp) on the Classic, but the scissors gets used constantly. I also use the screwdriver blade tip on the nail file to adjust pistol and revolver sights. It is so small I never even know it's in my pocket.

 

[chief38]

That is one way to do serrated knives. Probably the best.

Kevin

If a bread knife has very large scalloped teeth, once in a while I will cheat and use a ceramic stone to sharpen it. If I take 4 -5 strokes on the scalloped side at the appropriate angle, then one or two light strokes to remove the bur on the flat side, it gets the knife more than sharp enough for a long time of break cutting. This obviously can not be done on a regular basis or the serrations will go away. Just when I am in a rare "lazy mood". LOL!