A forum for all your cooking delights! Post up cooking horror stories, your favorite recipe's, questions, or anything else that relates to what happens in the kitchen!Kitchen knife sharpener
Senior Member
Joined: Jul 2011
Posts: 1,021
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From: Illinois
Vehicle: 2010 Genesis Coupe 2L track
I guess that depends on the type of steel in the blade. I've yet to remove enough blade to even notice.
I use to work at a fresh fruit processor where they cut up pineapples, melons and such for ready to eat fruit trays.
We would sharpen 50-60 knives a shift. We had the fancy electric adjustable sharpers that would give you the nice three bevel edge. A steel does nothing for sharpening a knife. It is only for maintaining the edge between sharpenings. The knives would last about a month maybe before they were down to stilettos. I've lost or broke more pocket knives than ever wore out a blade.
I use to work at a fresh fruit processor where they cut up pineapples, melons and such for ready to eat fruit trays.
We would sharpen 50-60 knives a shift. We had the fancy electric adjustable sharpers that would give you the nice three bevel edge. A steel does nothing for sharpening a knife. It is only for maintaining the edge between sharpenings. The knives would last about a month maybe before they were down to stilettos. I've lost or broke more pocket knives than ever wore out a blade.
Super Moderator
Joined: Sep 2001
Posts: 10,795
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From: Pflugerville, TX
Vehicle: 2000 Elantra
Better still, learn how to sharp your own blades AND how to use a steel. This, by the way, is advanced kung-fu. Do not practice on your $$$ knives.
You might be surprised how dull a blade can be and still be brought back to sharp with just a steel. I have had one pocket knife for over a decade and the blade is smaller than it used to be. It would be WAY smaller if I didn't resharpen with a steel from time to time. It won't HOLD an edge, but it will TAKE an edge.
You might be surprised how dull a blade can be and still be brought back to sharp with just a steel. I have had one pocket knife for over a decade and the blade is smaller than it used to be. It would be WAY smaller if I didn't resharpen with a steel from time to time. It won't HOLD an edge, but it will TAKE an edge.
