Daily Kitchen Knife Maintenance

This is what I use in the kitchen for maintaining my kicthen knives:
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Top to bottom:
12" Forschner Combination Steel
10" Arkansas Sharpeners Superstick
Coarse Grit Smiths Oval Diamond Rod
JA Henckels International Butchers Steel

"Gotta love living in 2019 baby, (63rc too soft on a production knife)"
--Shawn Houston

"I am still discussing issues of steels and performance at this stage."
--Cliff Stamp

"Cause geometry cuts, .....steel determines the level and the duration"
--Roman Landes

"But in general, I'm all about high performance, Ergos, safety. That's why I've been accused of 'designing in the dark' "
--Sal Glesser

I am looking into F. Dick - 12" Dickoron Micro Steel, Super Fine Cut, Oval as my next kitchen helper

[www.amazon.com]

in europe is less expensive

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Life is GOOD!

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I have spent a lot of time playing with the finish on kitchen knives used by regular people. I have tried various angles, grits, etc. . The conclusion after mass amounts of data is that it really doesn't matter because the knives don't dull by cutting, they dull by accidental impact.

For most people, a fine sharpening rod works very well. It leaves an edge coarse enough to slice most materials but still not so coarse it is very rough peeling or general push cutting.

For my own knives, the ones that just I use, I just sharpen them when I need. For most of them I can restore them on a 1000-2000 very lose bond stone, and then reset the apex as needed.

Cliff,
I sharpen my personal knives with either one of two finishes: Cheap hardware stone/Norton Crystolon/Norton India all fine side, then steeled on a smooth steel. The other finish like is to progress up through a few stones to a Spyderco UF.

"Gotta love living in 2019 baby, (63rc too soft on a production knife)"
--Shawn Houston

"I am still discussing issues of steels and performance at this stage."
--Cliff Stamp

"Cause geometry cuts, .....steel determines the level and the duration"
--Roman Landes

"But in general, I'm all about high performance, Ergos, safety. That's why I've been accused of 'designing in the dark' "
--Sal Glesser

I use a Ikea ceramic rod. Cheap but effective.

I am trying to switch to using just the Smiths Coarse Diamond followed by the Superstick Ceramic rod, which is about as fine as a Spyderco M rod for push cutting and chopping, or just the Smiths Coarse for a slicing edge.

"Gotta love living in 2019 baby, (63rc too soft on a production knife)"
--Shawn Houston

"I am still discussing issues of steels and performance at this stage."
--Cliff Stamp

"Cause geometry cuts, .....steel determines the level and the duration"
--Roman Landes

"But in general, I'm all about high performance, Ergos, safety. That's why I've been accused of 'designing in the dark' "
--Sal Glesser

Quote
jasonstone20
I am trying to switch to using just the Smiths Coarse Diamond followed by the Superstick Ceramic rod, which is about as fine as a Spyderco M rod for push cutting and chopping, or just the Smiths Coarse for a slicing edge.

I have been using the Smith's fine to touch up my kitchen knives and like the final edge for all kitchen uses.
scott

my regular use of a whustof chef knife doesn't need daily maintenace except cleaning it.

i will normally go about a year or more on a kitchen knife without needing to really sharpen it. every time i do more than a couple minutes of cutting I'll lightly run it on a fine steel and that keeps it cutting for 1 - 2 years on end with basic food prep use. when used on a board and not going crazy very little actually happens to the edge. its slicing meats and veges. not really demanding work

its when you get into boning knives and such that are getting a bit more rough that it becomes an issue. my fish knife is good for around 40-60 fish just using the steel, then needs about 2 minutes work on a norton stone to touch up again.

if you use your knives as a can opener, then i find daily maintenance is more required

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KnivesAndStuff (YoutTube)

cKc-
With my Chef's and Santoku knives I have found the same thing.

"Gotta love living in 2019 baby, (63rc too soft on a production knife)"
--Shawn Houston

"I am still discussing issues of steels and performance at this stage."
--Cliff Stamp

"Cause geometry cuts, .....steel determines the level and the duration"
--Roman Landes

"But in general, I'm all about high performance, Ergos, safety. That's why I've been accused of 'designing in the dark' "
--Sal Glesser

something not listed is two towels that are always dry. the wife and I are both in the habit now of washing the knife as soon as cutting is done and double drying even if the knife may be used again in a hour or so.

scott
[www.etsy.com]

For general use knives, l use the Norton Economy stone and a 10 inch ceramic rod. 2 to 3 months between sharpening, and it takes a couple of minutes for a complete resharpening. For my Japanese kitchen knives, a Misuzu Bunka and Tojiro Petty, I've started issuing just a 4k King water stone and the Sharpmaker fine triangles. Destressing on the 4k, then shaping takes ascot 100 passes per side, or about 90 seconds, followed by 5 passes per side on the Sharpmaker. For appearance purposes, l've grown to like the near mirror edge. I also recently thinned the primary bevel flats on the Tojiro with the Norton Economy coarse side. I expect someone will be along shortly to take the knives and stone away from me.

Chris,
I really like the higher grit edges for the way I use a knife to cut things. I have tried using a more coarse finish, but because I have a tendency to use push cut most of the time, the coarse finishes dull pretty fast.

"Gotta love living in 2019 baby, (63rc too soft on a production knife)"
--Shawn Houston

"I am still discussing issues of steels and performance at this stage."
--Cliff Stamp

"Cause geometry cuts, .....steel determines the level and the duration"
--Roman Landes

"But in general, I'm all about high performance, Ergos, safety. That's why I've been accused of 'designing in the dark' "
--Sal Glesser