Sharpening a chef's knife

[KillerCharlie]

I need to sharpen my Wusthof chef's knife. Should I get a sharpening steel or a whetstone? Some people suggested to me to get them sharpened professionally, but that could get expensive.

 

[Fullmetal Chocobo]

I use a sharpening steel for my Henckels Five Star Santoku. Works wonderfully, and it's quick and easy. And the damned thing is cheap--what else could you ask for?

 

[silverpig]

Sharpening steels aren't good for sharpening generally. A honing steel is good for honing the blade, but doesn't sharpen. Get the whetstone.

Sharpening methods vary and it'll take practice so you don't round off the bevel. I found a site where this guy who makes custom knives and used to work as a chef posted how he sharpens his knives. Basically put three fingers flat against the side of the blade near the tip and hold the handle with your other hand. Have the blade facing away from your body, put the blade to the whetstone at an angle such that you can get 2 pennies underneath the flat side of the blade. Pull towards you lightly, then push away from you, keeping the angle the same. Repeat this 5 times, then move your fingers over a bit and repeat until you get all the way down the blade. Then flip over and repeat.

 

[Yossarian451]

Originally posted by: Fullmetal Chocobo
I use a sharpening steel for my Henckels Five Star Santoku. Works wonderfully, and it's quick and easy. And the damned thing is cheap--what else could you ask for?

The steel is just to lay the blade straight. The stone actually sharpens it whne metal has worn down. The thing is that you don't want to sharpen when all you need is to use a steel on it, but every so often you have to sharpen because the steel won't do anything.

 

[Fullmetal Chocobo]

Originally posted by: Yossarian451

Originally posted by: Fullmetal Chocobo
I use a sharpening steel for my Henckels Five Star Santoku. Works wonderfully, and it's quick and easy. And the damned thing is cheap--what else could you ask for?

The steel is just to lay the blade straight. The stone actually sharpens it whne metal has worn down. The thing is that you don't want to sharpen when all you need is to use a steel on it, but every so often you have to sharpen because the steel won't do anything.

True. I guess I should have first asked about the age & condition of the knife. If the blade is in poor condition, nicks, worn, etc, then yes, definitely a stone. But if it just needs to get it's edge back, the sharpening steel works wonders.

 

[Howard]

look for my cooking thread