h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I have two good kitchen knives, both made by Global - a little paring knife and a whacking great "Psycho"-type cook's knife. They were literally like razors when I bought them, quite astonishingly sharp. Over the months they have lost that perfect edge, though they are still a lot sharper than most knives I come across in other people's kitchens.

Any advice on how to get them back to that pristine, Platonic sharpness? An H2G2 search reveals one entry on good kitchen knives, which recommends annual replacement (a bit pricy) or "getting them sharpened" (not an option where I live).

They are really nice knives to handle and use, and I don't want to spoil them. Any ideas? Even if it's only "Don't do it!"

We have a knife sharpener, like a file, that you run the knife along... don't know if it'd get them back to perfect sharpness though, we just use it for a carving knife.

buy yourself a sharpening stone. A fairly fine one will do. (around 800)Drag the sharp edge away from you along the length of the edge and the length of the stone. try look at DMT's web site for a diagram

Get what chefs call a 'steel', there are two versions, one's like a long, round metal file and the other's like pumice stone, you rub the edge of the blade along the steel, not forgetting to do both sides, holding the steel in your left hand and the knive in your right (if you're right handed), with the sharp edge of the blade towards you at about 45 degrees to the steel.
Only rub the knive along the steel in one direction (preferably away from you) repeat this every couple of months and don't let anyone else sharpen them for you once you've started - as everyone holds the knives/steel slightly differently it tends to blunt the knives if different people do it every time.

If you don't have a Sharpening Steel - you could try asking your friendly local butcher to sharpen them for you.

It's worth investing in a Steel - and getting into the habit of sharpening them little and often.

As for "don'ts"... Don't keep knives where the blade can rub against other bits of cutlery/utensils - this dulls the edge very quickly. I keep mine in a wooden knife-block - some of them I've had for nearly 30 years and they're still in good nick.

Also - don't let them soak in the dishwater - they're best hand washed individually.

Happy chopping/slicing/dicing

If the knives have serrated edges, there's not much you can do to sharpen them. If they have a straight edge, then can be sharpened on a "steel" which is a cylinder of steel with lines running along the length of it. There are also sharpening devices which look like two disks of metal pressed together. You pull the knife along the gap between them.

Yeh the round metal steel is better tho you can get a better edge to them

edge of the plade pull down towards yo(dont worrie they should be a big rubber square at the bottom...
then do same on the other side

or a D.I.Y place sharten knives they did mine for collage very very sharp
when they had done

that used to be my job at one time i also had to sharpen guilotine blades not that kind they were for ice rinks

sacrablure

Thank you for all suggestions. I will see what I can do. If I lose all my fingers as a result, I won't be letting you know because typing will not be an option...

The issue is actually split in two here...... .... ? cough cough

Firstly if you have maintained a generally sharp knife you can use a steel to revive the edge. If you could see a used edge up close it gets wiggly w use. The steel brings it back in a nice line.

But, Secondly, as i think is the case here - if it has been a while and the knife needs sharpening.... your best home method is a wet stone.

Wet stone is simple sharpening block sometimes two differing roughness of surface. Buy it almost anywhere. dont get tiny ones for pocket knives if you will be doing kitchen knives. mine is about. 2"x4"x1"

Probably endless debates as to how to use... but ill give you mine.

Position stone infront of you in such a way that you can push your blades across the stone. ( wet it with your spit or other but keep it wet) With a practiced and smooth motion slide the blade across the stone at an angle. do some passes one way then flip and do other side. repeat alot until you feel the blade sliding across and you can imagine the plane of the edge nice and sharp.
i tend to start with the tip of the knife and actualy slide the blade across the stone at an angle as i push it away.... a kind of a sweepslide.
you can imagine yourself slicing minute pieces of the wet stone away with your knife.... tho its actually the reverse

Use a steel when done... just swipe it once or twice.............. happy cooking

Etymological note: It's actually a whetstone, because you whet your knife on it. Whetting means sharpening.

But it does help if you keep it wet. Ordinary lubrication oil is good, because it doesn't dry off.

good catch ! whetstone it is!