ChatterBank2 mins ago
Knife Sharpening
16 Answers
How often do top quality chef’s knives (Damascus, for instance) need sharpening?
Some say daily, others say once a year!
What is the truth?
Some say daily, others say once a year!
What is the truth?
Answers
Best Answer
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For more on marking an answer as the "Best Answer", please visit our FAQ.believe it or not I was once a butcher and that is a complex question. The no 1 issue is the quality of the edge, a good quality knife will be hard stay sharp and also have flexibility. There is no fixed time to sharpen a knife. First get a good edge with a grinder then give it a thorough steeling, then steel it before and after every usage, sometimes during. A new grind should not be necessary for several weeks if you know how to preserve and use a knife properly. We used only swiss victorinox.
On a really good blade steeling may be enough. My Scandinavian knives have never been resharpened but do get a few swipes of the steel every so often. They were 10 years old this Christmas. My previous set needed serious attention on a whetstone about every six months. Metal technology means knives tend to hold an edge better now unless they are hitting bone, or the carving fork too often.