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No longer sharpest tool in shed.

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  • holehogg
    Club Member
    • Nov 2017
    • 1620
    • Port Elizabeth, South Africa

    No longer sharpest tool in shed.

    My knife is about 6 years old and had a fair ammount of use up until 2 years ago when it became subjected to hard labour. I recently bought a new knife exactly the same as existing as it has a good feel.
    My original knife does not want to sharpen as it has in the past. It has a what feels like a sharp edge after sharpening but the knife is blunt after a very short time.
    Does a knife blade have an expiry date in that it needs to go to a specialist sharpner for a new edge?

    May be a case old out new in knife jealousy.
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3732
    • Stockholm, Sweden

    #2
    When you say "sharpen", do you mean 'hone' or 'true' the blade? There's a difference between sharpening or trueing a blade. The former (sharpening) is a rework/rebuild of the edge, done by a specialist. The latter is what you do after every use (or so) using a rod. It sounds like you need to hand it in to get it sharpened properly.

    You can sharpen it yourself, of course, provided you have whetstones, or a machine, or something like that. I use whetstones for my knifes, but it all depends on type of knife, skills et.c. I hand them in every now and then too, purely because I'm lazy.

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      I do hone with a rod and it looks like I need a speciallist to give it a new edge but I don't think such a person exists in PE.
      I do have a whetstone but lacking in skills.
  • JimLinebarger
    Club Member
    • Jun 2017
    • 659
    • Spokane Valley, Wa.
    • Grills/Smokers
      Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
      Weber Jumbo Joe
      Weber 22" Master-Touch Kettle
      Pit Barrel Cooker
      Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
      Traeger Timberline 850

      Thermometers
      Thermoworks Smoke
      Maverick ET-733
      Thermapen Mk4, Red

      Sous Vide
      Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
      Anova Precision Cooker Insulated Container
      Lipavi C15 container and lid
      Lipavi L15 Rack

      Accessories
      SNS
      BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
      BBQ Dragon
      BBQ Dragon Grill Table for 22" Weber Kettle
      Fire Butler (for Weber 22")
      Grill Grates for Jumbo Joe and Blaze grill
      Hovergrill

      About me
      Name: Jim
      Nick name: Bear
      Location: Spokane Valley, Wa.
      Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

      USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
      Former Computer Tech/Admin
      Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
      Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

    #3
    It might have something to do with how it was tempered. If it was just edge tempered you could have sharpened it past the hardened edge. But that would be very odd. I sharpen my own and have never had that happen. It does depend on the knife and how it was made/forged. Best knife I have ever had was my Marine Ka-Bar. I miss that knife. Had to leave it behind in the Marshall Islands. It went to a good home. But now that guy lives here in my town. Go figure.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      The F. Dick are good. Easy to sharpen, not as hard as some of the newer knifes.

    • holehogg
      holehogg commented
      Editing a comment
      Henrik measured the width of the new one and compared with older. Older is about men narrower. It does sharpen but looses it's edge in no time. New one to take over with the finer work.

    • Troutman
      Troutman commented
      Editing a comment
      F. Dick ? I thought bad language was frowned upon here ?
  • Flavorsavor
    Founding Member
    • Jul 2014
    • 244
    • Archer Lodge, NC
    • -Pit Barrel Cooker, Great-Grate and Turkey Hanger
      -Weber 22.5" Performer Silver w/ Slow 'n Sear , Rotisserie Attachment, and grill grates
      -Fireboard extreme bbq edition
      -Maverick ET-732 thermometer,
      -thermoworks RT600c Instant read
      -thermoworks thermopop
      -thermopen
      -BBQ Dragon
      -Chimney of Insanity
      -BBQ Guru Party Q

    #4
    A quick search on Amazon and it seems like most of these knives are stamped steel, not forged. Sort of a Victorinox Fibrox equivalent. If you own or are willing to buy an Accusharp hand-held sharpener that's likely all you'll need to get a good working edge on the knives that'll last a week or so at a time with heavy use and frequent honing. They're cheap.
    If it's a forged knife that has become dull, it would probably benefit more from a pass over a set of water stones or a good belt-sharpening from a local hobbyist. If it's really been six years since it's been sharpened those options would be the best for re-establishing the correct angles and thinning the knife behind the edge if necessary.

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Has been sharpened plenty times in its lifespan. I think it is time to retire it after many years of good service. Cheap enough to replace.
  • ComfortablyNumb
    Club Member
    • May 2017
    • 2771
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    #5
    You need to thin the blade. I use an Edge Pro and a digital angle gauge on my knives.

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Not an expensive knife so not stressed. Jus more curious if they get to the age when they don't work like they used too, much like us humanoids.

    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      holehogg When you thin and sharpen you lose metal on the edge, so in theory at some point a kitchen knife will become a steak or paring knife after enough dressings. I guess you can think of it as a pencil, when it gets to a nub and can't be sharpened anymore it's done.

    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      My fleet of knives are old carbon steel that I pick up for a couple bucks in a thrift store and in twenty minutes have them working like new.
  • RonB
    Club Member
    • Apr 2016
    • 11063
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #6
    What can happen when sharpening is that you can get the knife feeling sharp, but you have not removed the burr. So the knife will cut for a bit, but the burr will eventually fold over and it will no longer cut well.

    A honing steel just realigns the edge. If there is a burr, the hone will realign it, but eventually that will not work any longer and the knife needs to be sharpened. Something like the Accusharp should work for you, and at ~ $10 (US) it's not too much of a hit.

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Thank you Sir.

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Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

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