Are you kidding me?

[smiller43147]

Like many here I'm known among friends and family as the guy who always has a SAK/MT.
But also as the guy who has a sharp blade.  And I've learned that I have to warn people that the knife I'm handing them IS SHARP!

It occurs to me that most people have no idea how to sharpen a knife.  That raises another topic for a poll: What do these people do?:

• They don't own a knife?
• They keep using it after it dulls?
• They throw it away and buy a new knife?
• They ask one of use to sharpen it for them? (I have a few who do this)

I figure no more than 5% of the population has any idea how to sharpen a knife. 
What to you all think?  Anyone who picks "More than 50%" has to explain their answer!

[Pacu]

I think a lot of people know how to sharpen a blade poorly

[ThundahBeagle]

I suck at sharpening serrations. Plain edge I'm OK I guess. But I don't seem to get them as sharp as others I know. I didn't have to sharpen my swiss army knife for 20 years, or so I thought

US population would be different that world population.  I have a feeling in places like Cuba, having a quality steel knife, let alone throwing it away because it is dull, is not an option

[smiller43147]

I think a lot of people know how to sharpen a blade poorly

At least those folks have tried.  I think the people who have never even tried outnumber the ones who do it poorly.

[smiller43147]

US population would be different that world population.  I have a feeling in places like Cuba, having a quality steel knife, let alone throwing it away because it is dull, is not an option

Sadly I agree, the percentage of the population who can/do/try is probably higher everywhere else.

[AimlessWanderer]

Most people I know, only sharpen anything with a pull through sharpener, then blame the knife for not holding an edge when they toss it in the sink or dishwasher with everything else, after using it on their toughened glass chopping board. Then they'll dump it in the metal rack in the knife drawer. They won't let me sharpen them, because I'll make them too sharp, and wont switch chopping boards. Because plastic and wood gets marked and isn't as easy to clean.

 

Periodically they'll buy new knives, hoping they'll perform better than the last one, but obviously won't change any of their bad habits. I once cooked a meal at a friend's house one Christmas, and I took my own knives so I didn't have to try and cut stuff with their knife shaped spatulas. I was busy doing something at the cooker, and they decided to help out doing some tidying and washing of stuff I'd used. Before I knew it, my knives were blade down in a metal draining rack with spoons, forks, and other edge killers.  I held my tongue, and just fixed everything back up when I got home

[Aloha]

I've helped prepare meals in many kitchens with really dull knives.  Like 50ft I bring my knives when I go to someones home.  I'd rather help prep with my pocket knife rather than the dullness they call a kitchen knife.  I am not the best but I can get a blade hair whittling sharp. 

[smiller43147]

Most people I know, only sharpen anything with a pull through sharpener, then blame the knife for not holding an edge when they toss it in the sink or dishwasher with everything else, after using it on their toughened glass chopping board. Then they'll dump it in the metal rack in the knife drawer. They won't let me sharpen them, because I'll make them too sharp, and wont switch chopping boards. Because plastic and wood gets marked and isn't as easy to clean.

I can't believe that there is such a thing as a glass cutting board.  Makes me shiver.
I've also had complaints about making knives TOO SHARP.  Really, is there such a thing?

[Blackbeard]

Most people I know, only sharpen anything with a pull through sharpener, then blame the knife for not holding an edge when they toss it in the sink or dishwasher with everything else, after using it on their toughened glass chopping board. Then they'll dump it in the metal rack in the knife drawer. They won't let me sharpen them, because I'll make them too sharp, and wont switch chopping boards. Because plastic and wood gets marked and isn't as easy to clean.

I can't believe that there is such a thing as a glass cutting board.  Makes me shiver.
I've also had complaints about making knives TOO SHARP.  Really, is there such a thing?

Unless it creates an explosion by splitting the atoms then no

[Don Pablo]

Most people I know, only sharpen anything with a pull through sharpener, then blame the knife for not holding an edge when they toss it in the sink or dishwasher with everything else, after using it on their toughened glass chopping board. Then they'll dump it in the metal rack in the knife drawer. They won't let me sharpen them, because I'll make them too sharp, and wont switch chopping boards. Because plastic and wood gets marked and isn't as easy to clean.

I can't believe that there is such a thing as a glass cutting board.  Makes me shiver.
I've also had complaints about making knives TOO SHARP.  Really, is there such a thing?

Unless it creates an explosion by splitting the atoms then no

There was a similar knife in His Dark Materials by Philip Pullman. No explosions (usually) but it could cut the fabric of reality.  (not without side effects though).

[Etherealicer]

Like many here I'm known among friends and family as the guy who always has a SAK/MT.
But also as the guy who has a sharp blade.  And I've learned that I have to warn people that the knife I'm handing them IS SHARP!

It occurs to me that most people have no idea how to sharpen a knife.  That raises another topic for a poll: What do these people do?:

• They don't own a knife?
• They keep using it after it dulls?
• They throw it away and buy a new knife?
• They ask one of use to sharpen it for them? (I have a few who do this)

I figure no more than 5% of the population has any idea how to sharpen a knife. 
What to you all think?  Anyone who picks "More than 50%" has to explain their answer!

You forgot one option and this one is the most popular around here:
They pay someone to sharpen their knifes.

I cannot judge how many people can sharpen their knifes but here is my take on it. I would say for Switzerland it has declined a lot after 2nd WW as it has become more urbane (and also more and more people work in offices)... adding in that people could afford to pay someone to do all those menial tasks. However, in the past 20 years men have discovered the kitchen. Cooking is a favorite past-times of Swiss men. With this came also a desire for fancy / expensive kitchen knifes and you can't show them off if they are not sharp. So, courses to learn how to sharpen are in high demand (I should know I wrote a booking tool for it). Still, because the knifes are expensive and because we like having everything in perfect shape, people still bring it in for professional service once a year, but in-between keep them sharp themselves.
Other hobbies like hunting and fishing contribute in the same way.
So, overall I would say its a skill that is on the rise again.

Voted: 11-25% as this feels right. I would estimate that about 1 in 4 men knows how to sharpen no idea about the women but I would guess its a lot less.

[Sparky415]

Here in the UK 5%

My thoughts
Before I joined this forum I couldn't sharpen a knife,
I learnt from here, other forums and you tube so now can cut myself on most of my knives 

Glass chopping boards?
I used to have one, there are really great! they protect your surfaces,
I like that they are easy to clean and sterilize, just pour boiling water over them and no worrying about meat juices in surface cuts and cracks
The only problem is they destroy your knife edge   

Here in the UK I think our Fathers stopped learning how to sharpen knives after the introduction of the Stanley knife
The convenience of an instantly sharp replaceable blade is very useful 


       

[pfrsantos]

Nowadays, unless you use the knife as an actual tool to do your work (agriculture, wood working, shoemaker, etc.), people don't really care much about them. If it gets dull, just save it for cutting something softer, like butter, or throw it away and buy a new one.

 

[MMR]

I am one of those people who don't have a clue about how to sharpen a knife 

Same reason, I have a stanley utility knife which I use as "my knife" as its blades are sharp and easy to take out and replace, plus the replaceable blades are pretty inexpensive...usually a pack of stanleys own can be found for 5 euro for a 20 pack

[Kev D]

I couldn't sharpen a knife properly until I got my edge pro. I could put an edge on a knife with a knife steel that would cut ok, but it isn't what I would call sharpening it properly compared to what I can do now.

I still suck at serrated blades though

[Wspeed]

I am still learning to sharpen knives 
But I am slowly getting better

I don’t know of anyone that sharpens their knives 

[magentus]

My dad is a chef and taught me how to cook and sharpen knives when I was quite young - skills I've never forgotten and have passed on to my wife and daughter. That's about the only thing I'm grateful to him for though 

[AimlessWanderer]

I mentioned this before in a separate thread...

About a month ago, I attended a family function at my brother's house, and all my immediate family were there. One asked me about going to their house to sharpen their knives properly for them, and then the others added "yeah, mine too". The function was actually a BBQ, and the knife that my brother had brought from the kitchen was beyond dull. It couldn't even cut the links between sausages. 

I set about removing material from the blade with the nearest concrete fencepost, and sent my other brother to the kitchen to bring me a mug with an unglazed ring on the underneath. With those two in under two minutes, I hadn't got the knife properly sharp, but had got it usable enough, and it was now the sharpest knife in their house. While I did this the family looked on in disbelief. The reason they wanted me to visit them and fix their knives, was because they believed that I had speSmurfpillst sharpening equipment, not basic sharpening skills. The fact that I could get a knife back suitable for safe and efficient food prep with a fencepost and mug, was something they weren't prepared for - and this is my immediate family who of course know me very well.

So not only did they lack the skills, they lacked the notion that it was even possible without speSmurfpillsed kit. They lacked the ingenuity to find other solutions, and even the curiosity of "what about if I try this...". I don't mean this as any detriment to my family, as they are no worse in this than the bulk of the populous. At least they have the foresight to ask me about such matters, rather than just go and buy new ones.

[Fuzzbucket]

My dad is a chef and taught me how to cook and sharpen knives when I was quite young - skills I've never forgotten and have passed on to my wife and daughter. That's about the only thing I'm grateful to him for though 

Hmmmm... very interesting Mags, I think this explains a lot actually... especially all the stuff everybody here's been talking about behind your back.
Let me Doctor Professor Fuzzbucket - highly disregarded and unqualified speSmurfpillst of mental stuff help you with your smurfed up mental problems. Have a lie down on my couch there (you might be more comfortable though if you take your trousers off) and tell me all about it. Are you having any problems of a sexual nature?

By the way, to avoid derailment, I think less than 1% know how to sharpen a knife, especially considering all the trade and techs I've worked with who don't even know... but should.

[Aloha]

Having a knife steel or IMO better yet, a ceramic rod version in the kitchen and using regularly would really benefit most.  This would greatly reduce the actual sharpening of the knives mostly used.  I bought some nice knives from the swap meet to give as gifts.  I reset each with a new bevel and then stropped.  I also got an inexpensive ceramic rod and instructed them on how to use daily or periodically to keep the edge aligned.  Most kitchen knives I've come across serve as multitools of the kitchen.  The spines are dinged as well as the edges being less capable than a spoons edge. 

Following a simple day to day or periodically honoring of the edge will greatly reduce needing to actually sharpen the knife. 

There is a distinction that needs to be made.  Sharpening is not the same as honing.  Proper technique is required in honing/steeling a knife so as not to round over the edge or miss the edge altogether. 

 

[CallsignBadger]

Even as a decent sharpener, these stories of others are killing me 

And cool story, 50ft

[gerleatherberman]

This is my own personal take on the topic, for anyone(if anyone) who gives a smurf.

Percentage of people who can make a knife sharp/usable? 25%(many people can swipe a blade on a sharpening stone to make a knife usable).
Percentage of people who can make a knife sharp, but do it properly? 1%(maybe a bit more, but I have not seen evidence to support this yet).

My personal standards to proper sharpening are:
1. Absolutely no scratches on blade caused by sharpening. It's an OCD thing.
2. Consistent angle on each side to apex.
3. Smooth finish on edge. Don't need a 2000grit polishing, but nice to see an 800grit finish to ensure edge longevity.
4. Clean transition from tang to edge, even when there is no choil.
5. No burr left on edge after sharpening.

Sharpening and sharpening properly are sometimes far removed from eachother. Over 90% of knives I see that are sharpened at home by people have scratches and marks on the blade. Most have a poorly finished edge, kind of like it was done on a 200grit stone or swiped on those junky kitchen things. A lot of knives I see have one side of the edge a different angle than the other side.
I RARELY see a properly sharpened blade, where the edge is smooth/consistent and there are no scratches on the blade.

Now, with that said, whatever works for a user is basically fine. I, personally, just get crazy about my blade edges.

[AimlessWanderer]

This is my own personal take on the topic, for anyone(if anyone) who gives a smurf.

Percentage of people who can make a knife sharp/usable? 25%(many people can swipe a blade on a sharpening stone to make a knife usable).
Percentage of people who can make a knife sharp, but do it properly? 1%(maybe a bit more, but I have not seen evidence to support this yet).

My personal standards to proper sharpening are:
1. Absolutely no scratches on blade caused by sharpening. It's an OCD thing.
2. Consistent angle on each side to apex.
3. Smooth finish on edge. Don't need a 2000grit polishing, but nice to see an 800grit finish to ensure edge longevity.
4. Clean transition from tang to edge, even when there is no choil.
5. No burr left on edge after sharpening.

Sharpening and sharpening properly are sometimes far removed from eachother. Over 90% of knives I see that are sharpened at home by people have scratches and marks on the blade. Most have a poorly finished edge, kind of like it was done on a 200grit stone or swiped on those junky kitchen things. A lot of knives I see have one side of the edge a different angle than the other side.
I RARELY see a properly sharpened blade, where the edge is smooth/consistent and there are no scratches on the blade.

Now, with that said, whatever works for a user is basically fine. I, personally, just get crazy about my blade edges.

We have a different taste in blade edges

While I don't mind a push cutting edge on some knives, I do often prefer a toothier edge for better slicing. On occasion I have gone back to a coarser stone for refinishing, if an edge has gotten too smooth. Generally speaking, I care little for cosmetics, and the performance is everything. On a kitchen knife, that means an edge angle should be central or be greater on the slice side, rather than what I'm slicing from. If it's asymmetrical the other way, that can lead to knife wander and partial cuts when I'm slicing, and then it goes back to the abrasives.

Similarly when sharpening a pencil or stick, any lack of symmetry must be the same way, and in fact on thicker blades a little asymmetry can improve the handling over a perfectly centred edge on certain tasks. I don't want chisel edge necessarily, but I don't mind uneven bevels if the knife works well.

I don't try to say my ways are right, other than right for me, but I do care far more about how if works than how it looks. If shiny and smooth don't add function, then I don't want them I totally agree on the burr though. 

 

[dks]

I own the Lansky Deluxe with additional diamond rods, a few diamond stones of varying grit and the odd plain sharpening stone.I have also made a leather strop. I also have a rotating flat sander and a bench grinder, as well as various other power tools with sharpening attachements that are sometimes used by me for knifemaking - Note, do not sharpen finished knives with these!

I found myself, during the past few years to just use a mug to sharpen my knives (and the knives of others) as I have become OKish with free hand sharpening and, to rarely use the Lansky or the stones (for really major tasks).

To make my life easier I got a couple of the Victorinox ceramic rods, keeping one in each of the cuttlery drawers in kitchens so that I do not have to look for flat bottomed mugs.

Pull it out, sharpen the knife and put it back in the drawer.

As long as you are not anally retentive with having precise grinds on each side of the blade and you just want a decent sharp edge it works fine and it is really quick.

[magentus]

Been sharpening freehand with chefs steel and ceramic rods for years. I'm not that bothered about having it razor sharp unless the task dictates it. Also not bothered about mirror finishes or small scratches - tools that get used get marked and stained however well you look after them.

I've taught my wife and daughter how to sharpen.

Current equipment consists of a very old chefs steel (rarely used), DC4 (rarely used), ceramic rod - found a couple of hundred of these in my local scrap store  - I have one left now and use it to touch up my edge all the time - very portable. Also have a stropping board with green compound that gets used a lot.

[gerleatherberman]

We have a different taste in blade edges

While I don't mind a push cutting edge on some knives, I do often prefer a toothier edge for better slicing. On occasion I have gone back to a coarser stone for refinishing, if an edge has gotten too smooth. Generally speaking, I care little for cosmetics, and the performance is everything. On a kitchen knife, that means an edge angle should be central or be greater on the slice side, rather than what I'm slicing from. If it's asymmetrical the other way, that can lead to knife wander and partial cuts when I'm slicing, and then it goes back to the abrasives.

Similarly when sharpening a pencil or stick, any lack of symmetry must be the same way, and in fact on thicker blades a little asymmetry can improve the handling over a perfectly centred edge on certain tasks. I don't want chisel edge necessarily, but I don't mind uneven bevels if the knife works well.

I don't try to say my ways are right, other than right for me, but I do care far more about how if works than how it looks. If shiny and smooth don't add function, then I don't want them I totally agree on the burr though. 

 

 
Great explanation, of the flip-side of the sharpening coin, 50ft. 

I may...possibly....be...obsessive about things like knife edges. 
I can't even stand to look at a little dirt or surface rust spots on my multi tools.
It's a curse for sure, to be so concerned with cosmetics. I keep the diamond files, on tools in my collection, wrapped in packing tape to avoid any discoloration. That is absurd for sure.

But, like I mentioned, keeping a blade sharp and functional is fine, as long as it works for the blade user. In the end, we're the only one of who needs to be satisfied with the edge function and appearancs.

[Ron Who]

I worked for a fruit trading company before I started my gardening career. People would come to me when they wanted to have their knife sharpened, or when they wanted to buy a new one.
There were maybe one or two persons other than myself who knew how to sharpen a knife. Definitely less than 5%.

[smiller43147]

Thanks for bringing us back on topic Ron.

[cody6268]

Sharpen properly, in my mind is removing (if even needed) just enough metal to get a good edge. The only time I've got to remove a lot of metal is fixing a badly chipped or sparked blade (mostly on secondhand knives that came in lots or were given to me, as I wouldn't knowingly buy a knife with those problems). Granddad used a stone that was too coarse (meaning his knives have heavy blade wear), out of my friends, some have completely blunt knives (I tried for a half-hour to sharpen a friend's Winchester, and it was only sort of sharper than it was, and provided, this was starting with a stone intended for axes and coarse grit) others, mostly men in their fifties and older, do a great job, and I can learn a thing or two from them. Even more common,  in the third category is those who basically said "forget it" to pocketknives and bought a folding box cutter.

I have a nearly 90 year old knife with only moderate wear to the blades, even though I can tell it was carried for most of that 90 by the original owner. Obviously, he knew how to sharpen a knife.

[AimlessWanderer]

Sharpen properly, in my mind is removing (if even needed) just enough metal to get a good edge. The only time I've got to remove a lot of metal is fixing a badly chipped or sparked blade (mostly on secondhand knives that came in lots or were given to me, as I wouldn't knowingly buy a knife with those problems). Granddad used a stone that was too coarse (meaning his knives have heavy blade wear), out of my friends, some have completely blunt knives (I tried for a half-hour to sharpen a friend's Winchester, and it was only sort of sharper than it was, and provided, this was starting with a stone intended for axes and coarse grit) others, mostly men in their fifties and older, do a great job, and I can learn a thing or two from them. Even more common,  in the third category is those who basically said "forget it" to pocketknives and bought a folding box cutter.

I have a nearly 90 year old knife with only moderate wear to the blades, even though I can tell it was carried for most of that 90 by the original owner. Obviously, he knew how to sharpen a knife.

Great point! I've had my oldest knife since I was in my late teens. Let's call that 25 years for round numbers. I have sharpened it a few times, but there's no excess blade wear on that knife. Most of the times I dress the blade, I steel it. I only remove material when steeling doesn't work anymore, and I only remove just enough metal to get it back sharp. In fact hardly any of my knives show noticeable wear, even my kitchen knives which I've had for many years.

A friend's father had a Climber that he wore both blades to about half thickness on in three years. Not only is he clueless on sharpening, but he's also clueless on using it without ruining the edge too (such as scoring through something while it's sat on a paving slab ) I did try to adjust his thinking, but some people just don't want to learn.