What is the best way to sharpen these knives?
393970
I do not believe they need to be sharpen but to be on the safe side, I would have them sharpen professionally
393971
they are serrated and I have never had to sharpen...even the ones I have from 10 plus years ago
1447874
Mine are new so haven't needed sharpening yet. I'm assuming you could sharpen them, however, one blade has tiny serrations on it. It that blade was sharpened, the serrations might be smoothed off.
1261821
They are really sharp to start out with and they last a pretty long while. I'm not sure if they can be sharpened, although if they can't be sharpened I'm sure anyone could just replace the blades on then with new ones. I love these knives. Hope that helped in some way or another.
648365
I use alcohol to keep mine clean and use my Lansky sharpening kit to sharpen them. You can only do it 2 maybe 3 times before it shaves to much metal and they don't come together close enough anymore
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.
560990
Any sharpener will work. I dont get caught up in trying to get them so sharp that you can shave with a knife. Just add a light drop of oil on each side and spread it with you finger. Any gun or household oil will work. I use Ballistol because its what I haveon hand here but any oil will work.
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
2233908
D2 steel is too hard to be sharpened with a whetstone, you need to use either diamond sharpeners or ceramic crock sticks work well,
1503164
By using a really crappy dull sharpener. The sharpener actually makes a difference.
1832700
If the knives were really dull before hand you may not have spent long enough with the brown stones on edge. That will get you to a starting point. Then turning the brown stones to flats will get you a nice sharp edge. With kitchen knives I'd stop there. The slight irregularity of the edge at that point often helps almost like a serrated edge with slicing through tomato skins etc. Then use a steel to keep that edge straight. You might also make sure you are holding the blade with a truly vertical orientation so that the bevels are even.
284288
I don't think you can sharpen them, we ordered new ones from the manufacturer.
1573953
You can have a ceramic knife sharpened but really only by a professional with previous experience. all the home ceramic sharpers ive seen really don't work well. I would google a local knife sharpener in your area.
1866477
Manufacture claims "they never need sharpening" but they provide a sharpening rod. I would stand the rod on end with the tip on the counter. Then gently draw the knife blade down the rod at about a 20 degree angle for each side of the blade. See how that works for you. I am by no means an expert on this.
930236
No they can't be sharpened. Even if they could be it might not be worth it to sharpen them. Might be the same amount of money to just buy new ones.
2200310
The method I use is the worksharp electric sharpener. In the field I may use a crock box with ceramic rods or a regular stone sharpener
1391271
OK its recommended that you use 10 to 15 degree angle when sharpening these knives. I usually put 2 quarters between the back of the blade and the stone that will give you an idea of the correct angle
536703
Get the shun whetstone, and youtube some videos on how to use it. Then you're going to need a honing steel, I recommend the shun one because it's designed for their blades... I wouldn't do it any other way because machines and "professional" knives sharpening companies aren't going to take the time to sharpen the knife properly and in the long run you'll shorten your cleavers blade / life .