Came across this on the Wustoff website today after purchasing their Performer Santoku. I'm wondering whether my sharpeners are set at the proper angle? I've never been able to successfuly use a honing steel, and I have no idea how anyone can determine a 10 or 14 degree angle by eying it.
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PS I have a worksharp electric with preset angles. I also have a manual honer with the v in the handle -
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hoovarmin Oh, wait a minute, cancel your order! I just found their super deluxe model and it’s on sale for only $899. ! 😂 -
Panhead John it's touching how you are always looking out for my wallet. After all, you can't have too many sharpeners. 😂 -
So I finally read the instructions for this now that I've used it for a couple of months. It says this is not for daily honing and using it for every day honing will significantly reduce the life of knives Panhead John. That's just something I am going to have to live with because I'll never be able to use a honing steel.
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This might sound sort of dumb or maybe even haughty, but I think a little to much is spoken of “the angle”, this degree @ that degree. I do it by feel and get my knives pretty sharp. Now I don’t have big bucks knives that cost hundreds of dollars. I have Wustoffs & a few other that I keep sharp with 3 stones I have & a buffalo strop. If ya just do a little practice one can git yer knives real sharp. One of the guys I‘be watched is Burrfecrion & a couple of chefs. Honing with a steel should be & is the easiest way to keep yer knives honed, but is not a sharpening tool. Practice & feel yer way to sharpnes.Comment
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I'm with FireMan I position as described and hone away. All I can say when I'm done said knife is sharper than before honing. I've been guided to 20 a degree angle. What's a few degrees among friends.Comment
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Congrats on the new knife! Are you honing or sharpening? As far as I know -which ain't much- a steel is only for honing. To get that 14º angle start with the edge of the knife at 90º to the steel, half the angle to 45º. Half the angle again, and almost again. You will be in the 11 to 14º range.
Cut down across the steel, repeat a few times, and do the other side equally. You won't be taking metal off the edge when honing (unless you are using ceramic or diamond steel). You will only be straightening the teeth on the edge. When using a sharpener or a stone, you need to have your angles on target becuase you will be removing metal.Comment
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That looks like a beautiful knife! It's German snd the same hardness as their SS knives, so I am ass- u-me- ing its SS. They advertise it with a diamond-like carbon coating. I would dig a bit deeper on caring for the DLC coating. For the record the one carbon steel knife I have takes the metal off of my honing steel. Not sure what a diamond coating will do. Happy to check it for you if you send it north😁 -
hoovarmin DTro brought up a good point concerning the edge on your Santoku. I checked out the model you have and it claims to have a “diamond like” carbon coating just like he said. I don’t know if it requires a different way of sharpening or not. You might want to call Wusthof and ask if that sharpener is compatible with your specific knife. Good suggestion DTro
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My local Ace in Hurst, Texas has a knife sharping "machine" setup in the store. Has anyone used this service?Comment
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There are more than a few really good sharpening systems, services, and gadgets out there. One of them (Edgepro, the one I use) and, I suspect, others posts a lot of really good info on the how's and why's of knife sharpening. While their unabashed intent is to sell you their gear, most of the information applies to sharpening in general:
Might be worth having a look at the [Sharpening Info/Videos] section of their site.Comment
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Like MBMorgan I use the Edge Pro system. I was a "by eye" knife sharpener for years, but Edge Pro is so much better that it's the only way I sharpen knives now.Comment
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