Has anyone had to sharpen these knives yet? If so what did you use? Trying to see if anything works better than a whet stone to re-obtain the edge?
376057
No.. they are cheap knives not meant to be sharpened. Chefs talk about using these types of knives and throwing them away and buying new ones because of their price. I think sharpening them would take off the finish.. but if you wanted to try .. use one of the 16 degree ones that you slide the knife through.
376058
I've had mine for over 3 years and they are still razor sharp. You could possibly take it to a butcher to sharpen it for you. Or buy one of those at home knife sharpening machine.
2276924
I wouldn't consider mine sharp out-of-the-box at all - definitely a rough sharpened edge as it should, just waiting for the final job - it's a little inconvenient unless you're used to it, but sharpening these yourself is absolutely the preferred way - I think they make these with that in mind - those who want to use it will finish the job, but for the people who want to display it, it's still kind of safe to be aroundit's absolutely ready to use even out of the box, but you'll want to sharpen it if you're serious about it
1502179
Your question prompted me to try sharpening a couple bread knives and they did sharpen up. This iis a powerful sharpener and you have to be cateful with rhe sharpened knives afterwards.
260917
Yes. I've only had to sharpen mine once so far. Puts it back to its original sharpness. Agree, with RWG, just love this knife.
881204
Dear SG, I'm not very good either, at sharpening. So I bought one of the relatively inexpensive ceramic rod sharpeners. they have a plastic frame that holds the knife at about twenty degrees, all you have to remember is to pass the blade over the rod aproximately the same number of strokes for each side to keep them even. You can't really mess up to bad, just set the sharpener on a flat surface and run the blade it's full length on the ceramic rod, use aproximately the same presure on each side of blade. Not much pressure is required. You will notice as t he blade is sharpened it will get more and more shinny on the cutting edge. No oil or water is necessary on these types of sharpeners as would be on a traditiional stone.The edge you can get with six or seven passes on each side of blade should be plenty sharpe enough for the average job.Don't let the blade get too dull between sharpening as it lenthens the amount of time necessary to bring up a good cutting edge. Best of luck on it, start off with your cheapest blade even though the chances of doing any harm are small. Gary petersen
2211098
Hi Jenny. I usually use only the "Smith's DCS4 4-Inch FINE & COARSE Diamond Combo Sharpening Stones" and works great. The knives stay very sharp for 1 month, in moderate use.
1911560
Have them sharpend at a machine shop or cutlery place,if true replacement is needed,your best option is having a shop make you a new set,its just carbon steel....
663216
I wouldn't hone them, but any serrated blade can be sharpened. Just take them to a professional knife sharpener. I take our serrated bread knives to be sharpened every couple of years
321861
YesBut recently I have been using ceramic knives,the ceramics do hold an edge much longer.The henkels are great but you do need to keep them sharp either with a ceramic,pr diamond steel or a sharpening service or device....I love my good knives,sharp....
2211824
I have purchased 3 sets of Chicago Cutlery, but I won't be much help with this question. I bought a set for myself several years ago, and it did not have a sharpener. I bought a set for my son last Christmas, and a set for my daughter in June. Neither of them have used the sharpener yet, which I suppose is a sign that the knives have stayed sharp enough without using the sharpener at all this far.
1532671
In my experience, the serrated stone on this kit is almost useless. Serrations aren't usually triangular anyway. I would suggest using the hand sharpener carefully on the serrations.
1039641
I use the polishing wheels; the stones will not put an edge on any knife, not even Wurstof. Wurstof recommends using the polishing wheeles, the one one right end. The sharpener does a great job.
1635181
Mine are still sharp, but there in no reason they can not be sharpened. I have full plans on sharpneing them once they get dull; I love these knives. Even ordered more as a gift to family.
2216828
This is a very good sharpening stone. You will need to focus on the angle of the edge and the course stone is just the start. Once you have worked the course you can step down to the medium stone and that will clean up your edge. It should start to feel a little sharper. Then you step down to the fine stone to hone your edge. A dull knife can take hours to sharpen it depends on if the edge was turned. When you sharpen you lay the knife on the stone at about a 15 degree angle and first push the knife away from you on one side and then you draw the knife towards you on the other side. Only work one direction on each side. Make sure you draw the whole edge down the stone. Take your time and use even pressure on the blade
1848595
I try to rinse and sort of dry all my "nice" knives as soon as I'm finished using them. Later I'll HAND wash, rinse, and dry them. I'm working my way up to buying a carbon steel laminated Japanese knife (not stainless) and I believe this is the way to treat them if you want any satisfaction at all with these knives which can be super sharpened. Just practicing, but I think all $100+ knives are worth this extra effort.
1806754
I have a Chef's Choice 130 which is an excellent machine which includes three options: sharpening, honing and stropping. Unless you are a commercial user, you may not need to actually sharpen your "already dulled out" knife. You may only need to "Hone" the blade to realign the edge {remember, sharpening a blade does actually take a microscopic amount of the blade's steel off the knife}. A honing "steel" may resolve your dullness issue. Good Luck.
1176238
I use a Spyderco Sharpmaker for it. It's fairly inexpensive and the easiest sharpening method. As far as not needing to sharpen it because it has a "SpyderEdge," that's total nonsense. It's a blade. Blades dull with use. Blades need to be sharpened.