While I agree that this can work, I always try to encourage people to get a benchstone and do this themselves. After some practice you are the professional knife sharpener. It's very easy. It just takes practice and dedication. You are not going to be amazing at first at itGet a Spyderco sharpmaker or a Lansky turnbox. Have your knives professionally sharpened and then maintain the edge with the system of your choice. Use a wooden cutting board, and never put your blades in the sink or dishwasher.
It's pretty hard to damage knives on a Sharpmaker, about the only thing you need to watch for is not rounding the tips on the corners of the stones - to avoid this always leave the last 1/4 inch of the tip and sharpen it on the flat side of the stones, keeping the tip in full contact without drawing it across the stone.I recently purchased these for my mother.
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I'm going to need to sharpen them sooner or later. They weren't really expensive - less than $200 each - however, they're the nicest knives I've ever purchased, which gives me pause to use them to learn on. I've never used anything more on the Lovely Mrs Gardiner's kitchen knives than the rod that accompanied them. We tend to be very easy on our cutlery.
Both knives were purchased here - https://store.burrfection.com/
Agreed and I'll take this one step further. Untill you're very good at sharpening, don't go to a fine stone. A lot of people claim a 1k and 6k stone. That 6k stone is useless to a beginner sharpener. The 1k is plenty fine and really too much so. Start with a 300 or so. Don't go beyond that until you've gotten everything you can out of it. That's why many feel an edge loses its bite when given a high polish. That's not the case. You've just rounded the edge due to bad technique.IMO, the important part of sharpening is not so much what abrasive you use, but the consistency of the angle at which you use it.
And for kitchen purposes, it's not really necessary to use the absolutely finest grade of abrasive. The microserrations produced by less fine grades of abrasive are often conducive to easier slicing.
FTR, my kitchen knives are JA Henckels Five Star, and I sharpen them with Dia-Sharp diamond stones and touch them up with the Henckels steel that was part of the set. Somewhere around, I also have a Kyocera ceramic rod, but I haven't bothered using it in a long time. And I have a couple of Kyocera ceramic knives that I use sometimes, as well as a cheap ($11) SBZZ stainless Chinese caidao, which does just fine, so long as you maintain the edge.
Do my eyes deceive me or is that chef knife chisel ground? If so, sharpening will require a specific technique. Those are beautiful knives, either way.I recently purchased these for my mother.
I'm going to need to sharpen them sooner or later. They weren't really expensive - less than $200 each - however, they're the nicest knives I've ever purchased, which gives me pause to use them to learn on.
Do my eyes deceive me or is that chef knife chisel ground? If so, sharpening will require a specific technique. Those are beautiful knives, either way.
SO how do you fix that cleaver in the first picture? The middle of it is worn away.
It would take major re-contouring to fix that worn low area
Maybe just put an edge on it. Other than that, the cleaver has character, I'd leave it alone