Should new knives be sharpened?
 

I don't know if it quality control or safety precaution, but one often
hears that new out-of-the-box knives were found to be less sharp than
expected. I am wondering if one should simply get the new knives
sharpened before using them?

Should new knives be sharpened?
 

RPS wrote:
> I don't know if it quality control or safety precaution, but one often
> hears that new out-of-the-box knives were found to be less sharp than
> expected. I am wondering if one should simply get the new knives
> sharpened before using them?

Take a lesson from OJ. Buy from a dealer who also services what he
sells, and if the knife is not sharp, ask him or her to sharpen it.
Steve
--
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com
E-mail: steve AT sharpeningmadeeasy DOT com

Should new knives be sharpened?
 

No, what you should do is invest in a sharpening system and sharpen them
yourself. The factory edge on a knife, no matter how good, will only last a
relatively brief time and unless you have some way of restoring the edge
(and you'll soon grow tired of sending them out) then you'll have very dull,
worthless knives no matter how much you spent on your initial purchase. I
can't tell you how many homes I have visited that have very good quality
German knives (Wusthof, Henckels, etc.) that are so dull as to be useless
because the owner had no idea how to sharpen them or even that they needed
periodic sharpening.





"RPS" > wrote in message
...
> I don't know if it quality control or safety precaution, but one often
> hears that new out-of-the-box knives were found to be less sharp than
> expected. I am wondering if one should simply get the new knives
> sharpened before using them?

Should new knives be sharpened?
 

Jack Denver > wrote:

> No, what you should do is invest in a sharpening system and sharpen them
> yourself.

What is a good sharpening system then?

Should new knives be sharpened?
 

EdgePro for a manual system. Chef's Choice for an electric. More he

http://www.ameritech.net/users/knives/knives1a.htm


"RPS" > wrote in message
...
> Jack Denver > wrote:
>
> > No, what you should do is invest in a sharpening system and sharpen them
> > yourself.
>
> What is a good sharpening system then?

Should new knives be sharpened?
 

"Jack Denver" > wrote in message
...
> EdgePro for a manual system. Chef's Choice for an electric. More he
>
> http://www.ameritech.net/users/knives/knives1a.htm

My new Wusthof knive were sharper out of the box than my Chef's
Choice could make my old Henckels. I think it's time for me to
invest in a manual system!

--Neil


> "RPS" > wrote in message
> ...
> > Jack Denver > wrote:
> >
> > > No, what you should do is invest in a sharpening system and sharpen
them
> > > yourself.
> >
> > What is a good sharpening system then?
>
>

Should new knives be sharpened?
 

"Neil Williams" > wrote in message
news:2AQrc.10501$7y5.8785@fed1read03...
>
> "Jack Denver" > wrote in message
> ...
> > EdgePro for a manual system. Chef's Choice for an electric. More he
> >
> > http://www.ameritech.net/users/knives/knives1a.htm
>
> My new Wusthof knive were sharper out of the box than my Chef's
> Choice could make my old Henckels. I think it's time for me to
> invest in a manual system!
>
> --Neil
>
>
> > "RPS" > wrote in message
> > ...
> > > Jack Denver > wrote:
> > >
> > > > No, what you should do is invest in a sharpening system and sharpen
> them
> > > > yourself.
> > >
> > > What is a good sharpening system then?

Speaking for myself only, I love the Gatco system. The contraption you
clamp the knife to has different slots on it to get you different degrees of
angles so you can use the correct angle on different types of blades.

Bret




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Should new knives be sharpened?
 

Which CC do you have? The more recent 120 series with rotating wheels is
noticeably more effective than the old 110 series with vibrating stones.
Also, after a long time the abrasives will wear out. A manual system is
less likely to remove excess metal and will give you control over angles and
the degree of polish. However, a CC can give a very sharp edge if used
correctly - should be just as sharp as a Wusthof factory edge. How did you
test sharpness?


"Neil Williams" > wrote in message
news:2AQrc.10501$7y5.8785@fed1read03...
>
> "Jack Denver" > wrote in message
> ...
> > EdgePro for a manual system. Chef's Choice for an electric. More he
> >
> > http://www.ameritech.net/users/knives/knives1a.htm
>
> My new Wusthof knive were sharper out of the box than my Chef's
> Choice could make my old Henckels. I think it's time for me to
> invest in a manual system!
>
> --Neil
>
>
> > "RPS" > wrote in message
> > ...
> > > Jack Denver > wrote:
> > >
> > > > No, what you should do is invest in a sharpening system and sharpen
> them
> > > > yourself.
> > >
> > > What is a good sharpening system then?
> >
> >
>
>

Should new knives be sharpened?
 

"Maverick" > wrote in message
...
> "Neil Williams" > wrote in message
> news:2AQrc.10501$7y5.8785@fed1read03...
> >
> > "Jack Denver" > wrote in message
> > ...
> > > EdgePro for a manual system. Chef's Choice for an electric. More he
> > >
> > > http://www.ameritech.net/users/knives/knives1a.htm
> >
> > My new Wusthof knive were sharper out of the box than my Chef's
> > Choice could make my old Henckels. I think it's time for me to
> > invest in a manual system!
> >
> > --Neil
> >
> >
> > > "RPS" > wrote in message
> > > ...
> > > > Jack Denver > wrote:
> > > >
> > > > > No, what you should do is invest in a sharpening system and
sharpen
> > them
> > > > > yourself.
> > > >
> > > > What is a good sharpening system then?
>
> Speaking for myself only, I love the Gatco system. The contraption you
> clamp the knife to has different slots on it to get you different degrees
of
> angles so you can use the correct angle on different types of blades.
>
> Bret

I have a question about the Gatco system. Is it really necessary to sharpen
your blade in 3 separate strokes as the directions state, or can you do it
in 1 or 2 strokes?
Terry

Should new knives be sharpened?
 

"tds" > wrote in message
...
>
> "Maverick" > wrote in message
> ...
> > "Neil Williams" > wrote in message
> > news:2AQrc.10501$7y5.8785@fed1read03...
> > >

**snip**

> > > > > What is a good sharpening system then?
> >
> > Speaking for myself only, I love the Gatco system. The contraption you
> > clamp the knife to has different slots on it to get you different
degrees
> of
> > angles so you can use the correct angle on different types of blades.
> >
> > Bret
>
> I have a question about the Gatco system. Is it really necessary to
sharpen
> your blade in 3 separate strokes as the directions state, or can you do it
> in 1 or 2 strokes?
> Terry

Terry,

I'm not sure that I can answer you on this one. I hope others can shed some
light. Being a novice when it comes to knife sharpening, I just blindly
follow the directions and pray to god they are accurate.

Bret




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Should new knives be sharpened?
 

I replaced my 110 with a 120 and was much happier. . Though the 120 is not a
"purist" solution I think for the average person who is not interested in
dealing with the fine points of sharpening technique it is a very effective
solution. The rotating wheels are much, much more effective at material
removal than the 110, so go easy and practice on some cheap knives until you
get the hang of it.


"Neil Williams" > wrote in message
news:fr9sc.13145$7y5.2861@fed1read03...
> I have the 110. It's about 12 years old, but I haven't used it much.
> I didn't do any special testing, I just noticed that my new Wusthofs
> were much sharper than my old knives which I maintain with the CC.
>
> I sharpen my woodworking chisels and irons on waterstones, but
> in the kitchen I prefer the convenience of the CC to using stones
> and jigs. I think I'll go buy a new 120 based on your comments.
>
> Thanks,
>
> --Neil
>
>
> "Jack Denver" > wrote in message
> ...
> > Which CC do you have? The more recent 120 series with rotating wheels is
> > noticeably more effective than the old 110 series with vibrating stones.
> > Also, after a long time the abrasives will wear out. A manual system is
> > less likely to remove excess metal and will give you control over angles
> and
> > the degree of polish. However, a CC can give a very sharp edge if used
> > correctly - should be just as sharp as a Wusthof factory edge. How did
you
> > test sharpness?
> >
> >
> > "Neil Williams" > wrote in message
> > news:2AQrc.10501$7y5.8785@fed1read03...
> > >
> > > "Jack Denver" > wrote in message
> > > ...
> > > > EdgePro for a manual system. Chef's Choice for an electric. More
he
> > > >
> > > > http://www.ameritech.net/users/knives/knives1a.htm
> > >
> > > My new Wusthof knive were sharper out of the box than my Chef's
> > > Choice could make my old Henckels. I think it's time for me to
> > > invest in a manual system!
> > >
> > > --Neil
> > >
> > >
> > > > "RPS" > wrote in message
> > > > ...
> > > > > Jack Denver > wrote:
> > > > >
> > > > > > No, what you should do is invest in a sharpening system and
> sharpen
> > > them
> > > > > > yourself.
> > > > >
> > > > > What is a good sharpening system then?
> > > >
> > > >
> > >
> > >
> >
> >
>
>

Should new knives be sharpened?
 

RPS wrote:
> Jack Denver > wrote:
>
>
>>No, what you should do is invest in a sharpening system and sharpen them
>>yourself.
>
>
> What is a good sharpening system then?

I'm no expert and I don't own any expensive knives, but I use a few
licks of a coarse stone before nearly every use and a diamond hone to
resharpen when required.

Matthew
--
If the war in Iraq was over oil, we lost.

Should new knives be sharpened?
 

I have the 110. It's about 12 years old, but I haven't used it much.
I didn't do any special testing, I just noticed that my new Wusthofs
were much sharper than my old knives which I maintain with the CC.

I sharpen my woodworking chisels and irons on waterstones, but
in the kitchen I prefer the convenience of the CC to using stones
and jigs. I think I'll go buy a new 120 based on your comments.

Thanks,

--Neil


"Jack Denver" > wrote in message
...
> Which CC do you have? The more recent 120 series with rotating wheels is
> noticeably more effective than the old 110 series with vibrating stones.
> Also, after a long time the abrasives will wear out. A manual system is
> less likely to remove excess metal and will give you control over angles
and
> the degree of polish. However, a CC can give a very sharp edge if used
> correctly - should be just as sharp as a Wusthof factory edge. How did you
> test sharpness?
>
>
> "Neil Williams" > wrote in message
> news:2AQrc.10501$7y5.8785@fed1read03...
> >
> > "Jack Denver" > wrote in message
> > ...
> > > EdgePro for a manual system. Chef's Choice for an electric. More he
> > >
> > > http://www.ameritech.net/users/knives/knives1a.htm
> >
> > My new Wusthof knive were sharper out of the box than my Chef's
> > Choice could make my old Henckels. I think it's time for me to
> > invest in a manual system!
> >
> > --Neil
> >
> >
> > > "RPS" > wrote in message
> > > ...
> > > > Jack Denver > wrote:
> > > >
> > > > > No, what you should do is invest in a sharpening system and
sharpen
> > them
> > > > > yourself.
> > > >
> > > > What is a good sharpening system then?
> > >
> > >
> >
> >
>
>

Should new knives be sharpened?
 

"tds" > wrote in message
> I have a question about the Gatco system. Is it really necessary to
sharpen
> your blade in 3 separate strokes as the directions state, or can you do it
> in 1 or 2 strokes?
> Terry
>
>

Depends on the condition of the blade. I do a thorough sharpening maybe
once a year using all the stones , just a few strokes to touch up between
using the finer stones only.

Be sure to get a good steel also. That is used every day.
Ed

http://pages.cthome.net/edhome
..