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> only sharpen knives once a year If you have a decent quality knife you do only need to sharpen it once a year + give it a few swipes on a honing steel every

> only sharpen knives once a year If you have a decent quality knife you do only need to sharpen it once a year + give it a few swipes on a honing steel every time you use it.

Arcanum-XIII 3y ago
Hell no. It dépend a lot of the angle of the edge, the steel hardness and how and where you use it. I hone mine every 3 to 4 weeks, and I’m gentle with my Global chef’s knives
- p1necone 3y ago
  I hone mine every time I use it with a steel. Honing is not the same thing as sharpening - op was talking about sharpening. (For those curious - the sharp edge on the knife tends to bend over time, which makes it worse at cutting. Running it over a honing steel helps to straighten that bend out but doesn't actually remove metal from the blade. The actual edge will stay sharp for much longer and so you only need to properly sharpen (with a whetstone or if you hate your knives one of those awful swipy wedge things) a decent knife once every 6 months - a year.
  - Arcanum-XIII 3y ago
    Sorry, I meant sharpening. Edge dull, even with a high rockwell hardness. And then you will have micro chipping and so on happening… honing every time is the foundation.
denton-scratch 3y ago
My chef's knife is a Elephant-brand carbon-steel sabatier. It gets five strokes each side on a steel, every few times I use it. The steel is ancient and worn; and I'm sure it's never been near carbide or diamond. Every few months it gets a few strokes on each side on a coticule. I have a coticule because I got into shaving with a straight razor. I have a leather strop for the razors (it's never seen any kind of paste!) My understanding is that stropping is to re-align the edge of the blade, which tends to 'flop over' in use. I don't strop kitchen knives; I don't think the edge is thick enough to flop over. I only strop razors. Neither stropping (on clean leather) nor steeling should be removing metal; no metal or abrasive particles should be produced, and it's perfectly safe to do it in the kitchen. Sharpening with the coticule does remove metal, but the particles are captured in the watery sludge, and don't escape as dust. [Edit] My chef's knife is not Elephant; it's Richardson Steel of Sheffield (from before they sold out). I bought an Elephant paring knife, though, and Elephant chef's knives for each of my kids.

> only sharpen knives once a year If you have a decent quality knife you do only need to sharpen it once a year + give it a few swipes on a honing steel every time you use it.

Arcanum-XIII 3y ago

Hell no. It dépend a lot of the angle of the edge, the steel hardness and how and where you use it. I hone mine every 3 to 4 weeks, and I’m gentle with my Global chef’s knives

p1necone 3y ago
I hone mine every time I use it with a steel. Honing is not the same thing as sharpening - op was talking about sharpening. (For those curious - the sharp edge on the knife tends to bend over time, which makes it worse at cutting. Running it over a honing steel helps to straighten that bend out but doesn't actually remove metal from the blade. The actual edge will stay sharp for much longer and so you only need to properly sharpen (with a whetstone or if you hate your knives one of those awful swipy wedge things) a decent knife once every 6 months - a year.
- Arcanum-XIII 3y ago
  Sorry, I meant sharpening. Edge dull, even with a high rockwell hardness. And then you will have micro chipping and so on happening… honing every time is the foundation.

denton-scratch 3y ago

My chef's knife is a Elephant-brand carbon-steel sabatier. It gets five strokes each side on a steel, every few times I use it. The steel is ancient and worn; and I'm sure it's never been near carbide or diamond. Every few months it gets a few strokes on each side on a coticule. I have a coticule because I got into shaving with a straight razor. I have a leather strop for the razors (it's never seen any kind of paste!) My understanding is that stropping is to re-align the edge of the blade, which tends to 'flop over' in use. I don't strop kitchen knives; I don't think the edge is thick enough to flop over. I only strop razors. Neither stropping (on clean leather) nor steeling should be removing metal; no metal or abrasive particles should be produced, and it's perfectly safe to do it in the kitchen. Sharpening with the coticule does remove metal, but the particles are captured in the watery sludge, and don't escape as dust. [Edit] My chef's knife is not Elephant; it's Richardson Steel of Sheffield (from before they sold out). I bought an Elephant paring knife, though, and Elephant chef's knives for each of my kids.