How do you keep that edge?

1. Throw your dull knife away. It cannot be sharpened to like new status.

2. Buy a new knife and a steel. Use the steel every time you cook... 6 or 7 strokes on each side. Takes only a few seconds.

This is a steel...

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This just isn't true.

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Yes it is true. Your turn.

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If you throw away a $200 knife because it's dull,

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Who in the hell buys a $200 knife? You can get a terrific Henckle or Wusthoff for less than 100.

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This just isn't true.

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I agree, this isn't true, even though this has nothing to do with marinating steaks,

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OP, I use a tri-stone. It works great and inbetween I use a steel.

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I do as well. It's a good one. See, we do have things we can agree upon.

I've taken poorly maintained or abused knives back from the abyss before, but I'll tell you it did take some work and patience. Factory edges are usually not very sharp in my experience with the newer knife purchases I've made, but they are cut to the right angle. Depending on the knife I'm sure, perhaps it's best to take it directly to a professional to get it sharpened proper. and then maintain with honer, as was already said. I know I got a Sabatier in not too long ago that came in very dull, and I couldn't figure out the reasoning behind that, be that a desire for people to get their own blade on it or a safety/legal concern.

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Getting the Sabatier sharp will not take too much effort at all.

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Considering the investment, didn't want to chance it with novice knife sharpening skills. I was just surprised it came in with such a dull blade.

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Throw your dull knife away. It cannot be sharpened to like new status

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I ain't buying. If they get too bad you can always go to this...



or the tristone.

But yeah when your blades are good just use the steel every use for maintenance and they'll be good forever.

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, we do have things we can agree upon.

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I didn't say we never agree, I was trying to get that thread back on topic. It turned to an OT thread, and I guess you didn't get the joke as I wa...

not worth it.

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I retired from debating you in 2008

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Well, it's time to come on back, my friend.
Seriously, this has been my experience with knives:

a. grinder... 6 years: didn't work
b. whet stone...10 years: didn't work
c. steel....2 years now and sharp as the first day. I must admit that it wasn't my idea. My son is a hunter, ex-Marine and blade expert. He taught me about the steel. It seemed too easy but it works.

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1. Throw your dull knife away. It cannot be sharpened to like new status.

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Are you joking? So fricking wrong.

I have two stones, a ceramic stick and a steel. I always use the steel, maybe the ceramic stick and hardly ever need the stone, which I have for my wood chisels.

If a knife was ever sharp, I can sharpen it to a level you can shave with.

I agree with the poster who said you need at least one carbon steel knife. I have two boning knives, but by far the better one is the carbon steel knife - 45 year old Chicago Cutlery carbon steel boner. My mom has the same knife except hers is over 60 years old.

I can put a shaving edge on it with a file if needed.