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I hone this knife against the steel (just a couple of swipes of the blade on each side at a 20 degree angle - super quick and easy) every time I take it out of the block to use it. It's been at least a couple of years since I've needed to truly have it sharpened and I use that knife pretty much every day. It's my favorite kitchen tool.
FYI Honing steels neither hone nor sharpen. They only realign the metal fibers. Only a honing stone can actually remove enough material to technically shapen a knife. Expecially superhardened SS cutlery.
Daughter is finally leaving the nest.I'd like to buy her an 8" chefs knife but one that is always sharp and doesnt need sharpening,
Does such a knife exist?
Pocket knife, picnic paring knife or a 6" non serrated Victronox. And bottle of Isopropyl alcohol to disinfect prior to cooking.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Quote:
Originally Posted by Bulldogdad
FYI Honing steels neither hone nor sharpen. They only realign the metal fibers. Only a honing stone can actually remove enough material to technically shapen a knife. Expecially superhardened SS cutlery.
Yep. Exactly. The honing steel realigns the edge of the blade (to say it doesn't "hone" is really splitting hairs). The point is that using a honing steel regularly will keep an edge on a knife much longer, thus making sharpening unnecessary for much longer. Works great for me.
ive used knives all my adult life (professionally)
very few people are good on a three sided sharpening stone,,,,tho its my preferred choice....the belt sharpeners will wear a knife down in time,,,,but do work,,
I also like the cheap handy dandy blade sharpeners using these with a steel does work
The best knives I've ever owned are my Ginsu 2000. When I need a knife, it's the first one I pull from the drawer. Still as sharp today as when I bought them 15 years ago. I've never sharpened any of them.
A knife that never needs sharpening doesn't exist. Like others have said a "steel" only puts the edge back onto the knife a "block" is what sharpens it. Blocks are more expensive than steels.
For home use though a good knife will do fine with only a steel. After using the "steel" you should wipe the knife on a towel. There can be microscopic burrs left on the blade after using the steel. These burrs won't kill you, but i wouldn't want to ingest them either.
FWIW, I used to work as a chef and all the restaurants that I worked in hired a company to sharpen our knives. The way it worked was once every week a guy would come in and collect all our knives and leave us with newly sharpened knives. Working a knife on a block isn't as easy as it looks.
I use Wusthoff but I do sharpen them. I hit them with the steel prior to every use, and I sharpen when needed.
I'm not sure of a brand that would never need sharpening. My sister-in-law has some Japanese style chef's knife with some indents along the blade. She claims it never needs sharpening. Bamboo handle as I recall. She only shops at 'Williams Sonoma' or some crap like that.
I have a set of plain, cheap Old Hickory carbon knives that I use when butchering. You can get them razor sharp, but they do rust if you don't take care of them. They are not 'low maintenance'.
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