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Thread: Best knife sharpner
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07-12-2021, 01:25 PM #71
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07-15-2021, 09:35 AM #72
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While using a mechanical "grinder" won't always ruin a knife, if it's done poorly or with the wrong wheel it certainly will, especially over time. Generally speaking, a grinding wheel takes off more material than sharpening by hand and it leaves a rougher edge, *that's* why it seems "sharp" and cuts paper easily. If the grinding wheel is cardboard and they're using jeweler's compound, THAT will give the knife a razor's edge that is polished and will last. But...it takes an experienced hand NOT to ruin knives because it's quite easy to do on a wheel. DO NOT use your home bench grinder.
Someone above said to use a steel, which is absolutely correct. The steel does not sharpen but maintains and straightens the edge. The steel should be used at the same angle used to sharpen the blade.
How long a knife holds its edge is directly related to how hard the steel is. CrMoV50, which is a common knife alloy of the European brands, is quite hard and will take some time to sharpen, but holds the edge quite well. Japanese knives are even harder and maintain a sharper edge longer, but are hard to sharpen. Knives bought at a big box store will be of a softer, cheaper alloy and will dull quicker but are easier to sharpen.
I use water stones on all of my knives.
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