Kitchen knife sharpening (Wusthof)

Liverpool-Lad · 27 Dec 2009 at 16:48

Guys, whats the best way to sharpen one of these knives?

Its still sharp but has lost a little of its edge, its a 20cm chefs knife (wusthof classic) Ive seen the different methods of sharpening from steels to stones but have never used any.

Ta!

JBuk · 27 Dec 2009 at 16:55

Usually a steel is used to bring the sharp edge back up as it will fold over after a bit of usage, if the edge is actually worn then you can use a whetstone or a special sharpener

best to have a look on the Wusthoff website and see what they recommend for the model of knife you have

Zenduri · 27 Dec 2009 at 16:56

buy a sharpening tool and just run it through. I use sharpening stones for anything from penknife to kitchen knives to my bayonet. It takes practise to use a stone properly and get a perfect finish.

beh · 27 Dec 2009 at 17:07

Probably the most definitive guide on the internet - http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/

J1234 · 27 Dec 2009 at 17:21

Get a decent steel or a whetstone. I personally use a normal steel to maintain and a whetstone to sharpen (barely use it tbh) but some people swear by diamond steels.

I used to use one of those Minosharp sharpeners with my Globals and it also did a pretty good job.

Guitarman0 · 27 Dec 2009 at 17:57

I got a great £5 electronic thing from the garage

Glaucus · 27 Dec 2009 at 17:58

Buy a decent steel £15-20

glitch · 27 Dec 2009 at 18:18

At £65 it's likely to be complete overkill for the OP's needs, but for anyone else with a set of decent knives and a desire to keep them sharp, a conical ceramic sharpener is my newest favourite thing* in the kitchen.

I was initially sceptical about its design until I saw it demonstrated at the Taste festival in the ExCeL Centre - it's utterly brilliant and a worthwhile investment as it should last for years and years.

*Until the next gadget comes along.

K.C. Leblanc · 27 Dec 2009 at 18:31

glitch said:
SNIP

That's one fancy traffic cone.

Tachyon · 27 Dec 2009 at 18:42

I use a Spyderco Sharpmaker for my kitchen knives, it's more or less fool proof and does a great job.

Burnsy2023 · 27 Dec 2009 at 18:50

JBuk said:
Usually a steel is used to bring the sharp edge back up as it will fold over after a bit of usage, if the edge is actually worn then you can use a whetstone or a special sharpener

This. Normal steel for every day sharpening and a diamond steel for when you need to put an edge back on.