Care advice for new Chef Knife

[Midway]

I’ve been using a J. A Henckels International knife set for 15 or 20 years. We have gotten by OK for the most part but they don’t seem to stay sharp. I have been using a Spyderco Tri-Angle Sharpmaker and it works but is very time consuming. I ordered a Ken Onion sharpener and sharpened everything in time for Thanksgiving dinner prep and turkey carving.

Since we use a Chef knife the most, I ordered a new higher quality one through a Black Friday sale. Reading the booklet that came with the knife, it recommends stone sharpening or professional sharpening. Thoughts on how I should maintain our new knife? Will the Work Shop Ken Onion sharpener work or could it damage the knife in my inexperienced hands? Maybe go back to the Spyderco at least for the new Dalstrong Professional Chef Knife - 8” Blade - Shogun Series ELITE - Damascus Chef Knife?

Thank you.

Work Sharp Ken Onion Knife Sharpener Tool - Adjustable Knife Sharpening System - For Knives, Scissors, Serrated Blades, & Tools.

https://www.amazon.com/dp/B0CXG57C4F...sin_title&th=1

Dalstrong Professional Chef Knife - 8” Blade - Shogun Series ELITE - Damascus Chef Knife - Japanese AUS-10V Super Steel - G10 Black Handle - Razor Sharp - Chef Knife with Sheath.

https://www.amazon.com/dp/B01FXYVDEO...sin_title&th=1

[ecowper]

I personally use an Edge Pro set up for sharpening knives. It has great stones and takes the guess work out of angles to hold the blade at ….. the table and arm combo gives you the exact right angle depending on the knife you are sharpening

This is the particular Edge Pro kit that i have: https://www.edgeproinc.com/apex-mode...pening-system/

[Gusto]

I use an Edge Pro also. Easy to use and great, consistent results.

[Donw]

+2 on the Edge Pro.

[MBMorgan]

+3 for EdgePro

[jfmorris]

If used as instructed, I see no issue using your sharpener on the new knife. You just need to find out what angle that knife comes sharpened to, and try to stick with that angle if possible. My Worksharp sharpener goes from 15 to 25 degrees in 2.5 degree increments.

[ItsAllGoneToTheDogs]

Check out the Work Sharp E5, you can buy guides for different angles. Henkels I think are fine with the stock angle. They sell angle kits for East/West traditional angles but whatever you use, just stick with it. The E5 is a very low chance of user error, you have to physically change belts, and average use will only have 2 belts in play. The most dangerous belt (aggressive) is only used for serious repairs and the other belts can't really seriously mess things up.

[Ace]

Although the Spyderco is a good system (I use it a lot) I don't believe I'd use it on your new knife. From what I can tell, the Dalstrong has a steeper angle than what the Spyderco is designed to do. The Spyderco is a fixed angle system. Also, the new knife is high carbon and will stay sharp longer than some other knives and it will be harder to sharpen once it becomes dull. Work Sharp is a great system but you'll want to practice on some junk knives before you try to use that on your good stuff. I would call Dalstrong and see what they think... My .02

[Midway]

Looks like my current sharpeners don't support the factory edge of my new knife.

"AUS-10V Super Steel blade is layered with 66 folds of Damascus steel and honed to a razor-sharp 8-12° edge."

My Work Shop Ken Onion supports 15 to 30.

Spyderco - "They accurately set the stone's sharpening angle at a 30° (15° each side) or 40° (20° each side) for knives and a 12.5° scissor setting."

[Ace]

Opps... You're correct. I only have need for the 20deg per side since I don't back bevel, so I forgot about those other settings. You're on the right track sir... :-)

[WI Bubba]

Personally, I would reshape it to a 15° angle just so it's easy to maintain going forward. The 8-12° is going to be a pretty fragile edge that will require a lot more attention to keep sharp.

[Midway]

The Dalstrong knifes are a big step up in quality over my J A Henckles set. I've since added a Dalstrong Paring Knife - 3.5 inch Shogun Series Elite and DALSTRONG Boning Knife - 8 inch - Shogun Series Elite and a Dalstrong Honing Rod - 10 inch - Gladiator Series Elite. These are the knife types I feel we use the most and we will keep the J A Henckels. Knowing me I'll end up adding more Dalstrongs in the future. Curse Black Friday and Cyber Monday sales!

With a new Dalstrong Honing Rod, I am leaning towards maintaining the Dalstrong's with it and sending them out once a year to have them professionally sharpened. There are a few highly recommended local sharpening services or I could mail them to Dalstrong for their sharpening service. I'll need to research how to properly hone a steep angled knife.

For now I'd like to maintain the 8 to 12 degree angle and don't want to buy yet another sharpener. I'll continue to sharpen my J A Henckels myself.

[Ace]

Video from Dalstrong that might help. They sell the rod they recommend also.

https://www.amazon.com/Dalstrong-Honing-Rod-Stainless-Scratch-Free/dp/B081S4GTM2?ref_=ast_sto_dp

[JimLinebarger]

I have the Ken Onion, Wicked Edge Obsidian, and the Edgepro. The issue I have with the Ken Onion is that it leaves slide marks on my knives. I did not want that with my Japanese style knives so I went first with the EdgePro, now I mostly use the Obsidian. The Ken Onion does sharpen very well and is almost as sharp as the more expensive sharpeners. It is also easy to use. If it wasn't for those marks I would not have spent the money for the others. Unfortunately I may have figured out how to keep the marks from happening just now. Teflon tape.

[Midway]

I have the Ken Onion, Wicked Edge Obsidian, and the Edgepro. The issue I have with the Ken Onion is that it leaves slide marks on my knives. I did not want that with my Japanese style knives so I went first with the EdgePro, now I mostly use the Obsidian. The Ken Onion does sharpen very well and is almost as sharp as the more expensive sharpeners. It is also easy to use. If it wasn't for those marks I would not have spent the money for the others. Unfortunately I may have figured out how to keep the marks from happening just now. Teflon tape.

A Ken Onion video demonstration recommended using blue painters tape but I'm sure Teflon tape would work. Blue tape is easy to cut or rip to size and remove. The Ken Onion won't do the factory 8 to 12 degree edge. I will probable end up at 15 degrees eventually but want to try keeping the factory edge for the time being. Thanks.