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05-05-2015, 05:46 PM
I'm not from RDA but I'll throw my 2¢ in.
What type of knives are you sharpening and which sharpening kit did you buy?
In hind sight once the blade is dull it's going to take time and patience to get a new edge on it. The key to a sharp blade which I know everyone has neglected to do at one time or another is to not allow a new blade to get dull.
I've been using a low powered electric Chef Choice sharpener for blades that had completely lost their edge. In order to keep my blades sharp, I use diamond stone sharpeners of various grit to sharpen most blades up to about 8". For a quick touch up on kitchen knives I have a 12" diamond stick which I keep near the sink. Whenever I'm done cleaning up, I try to always touch up all the blades I used with the diamond stick. I've been able to maintain a set of high grade kitchen and steak knives for 30-40 years.
If you have any blades that are extremely dull or abused, you might want to check with you local independent hardware store such as an Ace or True Value NOT Home Depot, Menards etc.. Some usually offer knife sharpening services. If you have an extremely good or expensive knife or set of knives and decide to try a professional service be sure they wet grind and or wet hone the blades. Once you have them sharpened by a pro, it's up to you to maintain them.
** Once they're sharp use extreme caution when using your blades. If a clearer explanation of this statement is needed, I can post a few images of my scars on my hands along with a knuckle I should of but didn't have sutured.
What type of knives are you sharpening and which sharpening kit did you buy?
In hind sight once the blade is dull it's going to take time and patience to get a new edge on it. The key to a sharp blade which I know everyone has neglected to do at one time or another is to not allow a new blade to get dull.
I've been using a low powered electric Chef Choice sharpener for blades that had completely lost their edge. In order to keep my blades sharp, I use diamond stone sharpeners of various grit to sharpen most blades up to about 8". For a quick touch up on kitchen knives I have a 12" diamond stick which I keep near the sink. Whenever I'm done cleaning up, I try to always touch up all the blades I used with the diamond stick. I've been able to maintain a set of high grade kitchen and steak knives for 30-40 years.
If you have any blades that are extremely dull or abused, you might want to check with you local independent hardware store such as an Ace or True Value NOT Home Depot, Menards etc.. Some usually offer knife sharpening services. If you have an extremely good or expensive knife or set of knives and decide to try a professional service be sure they wet grind and or wet hone the blades. Once you have them sharpened by a pro, it's up to you to maintain them.
** Once they're sharp use extreme caution when using your blades. If a clearer explanation of this statement is needed, I can post a few images of my scars on my hands along with a knuckle I should of but didn't have sutured.
What type of knives are you sharpening and which sharpening kit did you buy?
In hind sight once the blade is dull it's going to take time and patience to get a new edge on it. The key to a sharp blade which I know everyone has neglected to do at one time or another is to not allow a new blade to get dull.
I've been using a low powered electric Chef Choice sharpener for blades that had completely lost their edge. In order to keep my blades sharp, I use diamond stone sharpeners of various grit to sharpen most blades up to about 8". For a quick touch up on kitchen knives I have a 12" diamond stick which I keep near the sink. Whenever I'm done cleaning up, I try to always touch up all the blades I used with the diamond stick. I've been able to maintain a set of high grade kitchen and steak knives for 30-40 years.
If you have any blades that are extremely dull or abused, you might want to check with you local independent hardware store such as an Ace or True Value NOT Home Depot, Menards etc.. Some usually offer knife sharpening services. If you have an extremely good or expensive knife or set of knives and decide to try a professional service be sure they wet grind and or wet hone the blades. Once you have them sharpened by a pro, it's up to you to maintain them.
** Once they're sharp use extreme caution when using your blades. If a clearer explanation of this statement is needed, I can post a few images of my scars on my hands along with a knuckle I should of but didn't have sutured.