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I've invested close to a thousand dollars in sharpening tools over the years. I keep my knives super sharp as a hobby more than anything. I'd still love to ha

by jcims 1y ago

I've invested close to a thousand dollars in sharpening tools over the years. I keep my knives super sharp as a hobby more than anything. I'd still love to have one of these in the drawer for certain tasks. It's ugly and clunky but I'd probably still use it on a semi-regular basis for warm breads, cheeses, etc. I bet the action would help with sharpening as well. I do wonder if a tuning fork or 'mass on a stick' hidden in the tang could provide enough vibration to help with the sticking. You'd probably have to smack it with every cut but it's so rarely a problem that would be fine.

victorhooi 1y ago
Oh wow - would love to know what you got for sharpening, or what you'd suggest for the home cook? When you say ugly/clunky - I'm guessing you mean it's a bit heavier, or the weight will be off compared to a good high-end chef's knife? (I don't have anything like that, haha). I did note on their FAQ they say to never activate the blade whilst sharpening: https://seattleultrasonics-ceizljlxnpt.gorgias.help/en-US/how-do-i-sharpen-or-resharpen-the-c-200-2437092?isEmbedded=true https://seattleultrasonics-ceizljlxnpt.gorgias.help/en-US/ho... > Do not activate the ultrasonics during sharpening - this can damage both the blade and your sharpening stones, as the ultrasonic movement is too aggressive and not evenly distributed across the entire cutting edge. Also, reshaping the blade to a different belly curvature or tip shape can cause it to fall out of tune, so avoid removing more material than you would during normal sharpening.
- jcims 1y ago
  Oh nice catch on the sharpening bit! I don't know that I'd be able to resist on the finer grits. The only thing you really need to keep kitchen knives sharp is the habit of sharpening them. That said I've been using this recently for utility sharpening - https://worksharptools.com/products/precision-adjust-knife-sharpener https://worksharptools.com/products/precision-adjust-knife-s... It's a bit clunky but I tend to obsess over the angle of the grind, and something that physically constrains that is going to allow me to enjoy the process. For general purpose sharpening you don't need much more than a coarse stone (320 grit) and a honing steel. The coarse stone will bring the edge back (learn how to feel for the burr) and regular use of the steel will keep it in good cutting shape until it wears down. You might not get hair-popping razor sharpness, but that's a fairly short-lived state with kitchen knives unless you do a lot of maintenance.

by jcims 1y ago

victorhooi 1y ago

Oh wow - would love to know what you got for sharpening, or what you'd suggest for the home cook? When you say ugly/clunky - I'm guessing you mean it's a bit heavier, or the weight will be off compared to a good high-end chef's knife? (I don't have anything like that, haha). I did note on their FAQ they say to never activate the blade whilst sharpening: https://seattleultrasonics-ceizljlxnpt.gorgias.help/en-US/how-do-i-sharpen-or-resharpen-the-c-200-2437092?isEmbedded=true https://seattleultrasonics-ceizljlxnpt.gorgias.help/en-US/ho... > Do not activate the ultrasonics during sharpening - this can damage both the blade and your sharpening stones, as the ultrasonic movement is too aggressive and not evenly distributed across the entire cutting edge. Also, reshaping the blade to a different belly curvature or tip shape can cause it to fall out of tune, so avoid removing more material than you would during normal sharpening.

jcims 1y ago
Oh nice catch on the sharpening bit! I don't know that I'd be able to resist on the finer grits. The only thing you really need to keep kitchen knives sharp is the habit of sharpening them. That said I've been using this recently for utility sharpening - https://worksharptools.com/products/precision-adjust-knife-sharpener https://worksharptools.com/products/precision-adjust-knife-s... It's a bit clunky but I tend to obsess over the angle of the grind, and something that physically constrains that is going to allow me to enjoy the process. For general purpose sharpening you don't need much more than a coarse stone (320 grit) and a honing steel. The coarse stone will bring the edge back (learn how to feel for the burr) and regular use of the steel will keep it in good cutting shape until it wears down. You might not get hair-popping razor sharpness, but that's a fairly short-lived state with kitchen knives unless you do a lot of maintenance.