Knife sharpening

[stealth007s]

I did some over-due knife sharpening today 

[Sparky415]

Some nice looking knives there 

What did you use to sharpen them?
Butchers steel for the Kitchen knives?

[MARIOS7319]

Wow, the damascus blade is stunning.

[AimlessWanderer]

Nice knives  I'm overdue on sharpening myself (and not just kitchen stuff either).

I've considered getting a diamond steel to try out, as it would be far easier than the very thin diamond "stones" I currently have

[stealth007s]

Some nice looking knives there 

What did you use to sharpen them?
Butchers steel for the Kitchen knives?

I don't own a butcher's steel. I use a three sided stone kit that I bought in Arkansas during a trip to Hot Springs. There are three separate stones, course/ medium/ fine, attached to a block of wood. I also use the ceramic rods to fine tune what I did on the stones. I then get out the leather strop to clean up the metal. I will post pics of my sharpening stuff here later.

Wow, the damascus blade is stunning.

Yeah, that damascus blade is a Miyabi and it belongs to my middle daughter who is a sous chef at 20 years old. It is a really good knife.

Nice knives  I'm overdue on sharpening myself (and not just kitchen stuff either).

I've considered getting a diamond steel to try out, as it would be far easier than the very thin diamond "stones" I currently have

Thanks. I've never used diamond stones but I know many who do and love them. Never heard of diamond steel.

[AimlessWanderer]

Nice knives  I'm overdue on sharpening myself (and not just kitchen stuff either).

I've considered getting a diamond steel to try out, as it would be far easier than the very thin diamond "stones" I currently have

Thanks. I've never used diamond stones but I know many who do and love them. Never heard of diamond steel.

Think a butchers steel, but with the same coating as the diamond stones. They don't tend to be very aggressive I don't think, but are good for touching up as they remove a very small amount of material as well as realigning the edge 

[stealth007s]

Here are a few of the sharpening devices I own



The little guy in the bottom right of the image may be one of those diamond steels we were discussing. It is attached to the ceramic/ carbide sharpener and it folds out for use. It's not a big one but looking at it more I think it may be one. I really don't use that sharpener much, maybe for the serrated blades.

[AimlessWanderer]

Yeah, I have a small Gerber one - kind of like a pen shape and the steel slides out. I'm considering a larger 9" or 10" one for use on kitchen knives and larger sheath knives

[Heinz Doofenshmirtz]

Nice knives  I'm overdue on sharpening myself (and not just kitchen stuff either).

I've considered getting a diamond steel to try out, as it would be far easier than the very thin diamond "stones" I currently have

Thanks. I've never used diamond stones but I know many who do and love them. Never heard of diamond steel.

Think a butchers steel, but with the same coating as the diamond stones. They don't tend to be very aggressive I don't think, but are good for touching up as they remove a very small amount of material as well as realigning the edge 

A diamond coated steel is next on my list of kitchen items to get.  The traditional one I have now has about as much texture left on it as a newborn baby's bottom...    

Santoku style knives rock too... I have an 8" one, and a 5" one; they're my favorite food prep blades.

[jzmtl]

A diamond coated steel is next on my list of kitchen items to get.  The traditional one I have now has about as much texture left on it as a newborn baby's bottom...    

Santoku style knives rock too... I have an 8" one, and a 5" one; they're my favorite food prep blades.

A smooth steel is actually what you want if your purpose is to realign the edge, the teethed one just dent up soft knives and chip the hard ones. Anyway IKEA has a huge diamond coated one that I hear works really well, they also has a ceramic one.

Also am I the only one who hate santokus? They are too light for any main kitchen duty and too big for anything else. Then again my weapon of choice is a Chinese cleaver and a 9.5" Gyuto.

[stealth007s]

A smooth steel is actually what you want if your purpose is to realign the edge, the teethed one just dent up soft knives and chip the hard ones. Anyway IKEA has a huge diamond coated one that I hear works really well, they also has a ceramic one.

Also am I the only one who hate santokus? They are too light for any main kitchen duty and too big for anything else. Then again my weapon of choice is a Chinese cleaver and a 9.5" Gyuto.

It has always been my understanding that the teethed steel is used for removing nicks and dents (also called a brandishing rod). I'm not sure what you mean by realign.

Pictured in my first post is the Joyce Chen Chinese chef knife I bought my wife more than 20 years ago.

[AimlessWanderer]

A smooth steel is actually what you want if your purpose is to realign the edge, the teethed one just dent up soft knives and chip the hard ones. Anyway IKEA has a huge diamond coated one that I hear works really well, they also has a ceramic one.

Also am I the only one who hate santokus? They are too light for any main kitchen duty and too big for anything else. Then again my weapon of choice is a Chinese cleaver and a 9.5" Gyuto.

It has always been my understanding that the teethed steel is used for removing nicks and dents (also called a brandishing rod). I'm not sure what you mean by realign.

Pictured in my first post is the Joyce Chen Chinese chef knife I bought my wife more than 20 years ago.

(Image removed from quote.)

Often when a kitchen knife is "dull" it's because the very fine material at the edge has bent. Steeling helps bring this back straight. I even steel pocket knives when they feel a bit dull, as often this can bring them back to the sharpness I want without removing steel.

My kitchen knives on the other hand do actually need sharpening. They have a factory edge on them which isn't as keen as I want, so I will need to get the diamond stones out for those