Douglas Alpenstock wrote:Dunno, GUYS, I hear lots of 'splainin' about manly-man solutions. All well and good, but I find that until you define the problem in particular, the appropriate solution will elude you. My 2c.
Jack Edmondson wrote:The diamond stones will be what one pays for them. They can be very inexpensive, do a good job, but wear quickly. A more expensive diamond stone will last longer, but not necessarily a better result. I take it the ceramic is not doing it's job adequately? What do you want the edge to achieve? What are you starting with?
Ceramic pull throughs can be great. They are not very aggressive so take some patience, especially if the edge has not been established. They are more of a 'touch up' sharpener. But if the bevel angle is not established or the edge is 'mushed over' in places, it will not be what to start the process.
Eliot Mason wrote:Its easy to obsess on this topic. In particular, see woodworkers (ahem...) ...
So to Kate's question - try a simple whetstone with a paring knife and see where that takes you.
Kate Downham wrote:
I'm not sure if professional sharpening could restore it to the point that I'd be able to keep it sharp again or not.
I find it annoying having to stop in the middle of butchering to sharpen it, it's gone missing now so I might get a forged boning knife to replace it with rather than another stamped one. But maybe this issue could be solved by just having two or three sharp knives ready for when it's butchering time? Would carbon steel be the best choice for this if I can find one?
My husband wanted to get me a present, so I've asked him for an 8" Wusthof chef knife, as I read that these hold a sharp edge for much longer than the Mundial ones, and once this arrives I'd like to keep it sharp. I couldn't find any carbon steel chef knives so I'm hoping that this one lives up to the good things said about it.