How do you guys sharpen to the tip?? Every knives I've sharpened, the bevel levels out about 1/4 inch from the tip. It looks ridiculous.
1338920
Depends on the length of the blade. I have found similar results with long blades. The farther off at an angle you take the stone, the more the angle changes. I have good luck with the Lansky on my Kershaw Blur and various short folding knives. The short length of the blade and the curve on the blur make for a pretty consistent angle along the blade, but it does still change a little. For long knives like those I sharpen for the kitchen, you would have to move the sharpener along the blade and sharpen in sections. For these, I am using an Edge Pro knockoff. With no clamps, it makes re-positioning much quicker. I still like the Lansky for the shorter and more curved blades.
2015021
FYI... here is what Wusthof said: Hi, Serrated edge knives actually never need to be sharpened. The way the blades are made, the part that needs to stay sharp never hits a cutting surface so it should not ever go dull. Using a serrated edge knife on the 2904-7 knife sharpener would damage it, so I do not recommend trying it. Regards, Lauren info@wusthof.com Wusthof-Trident Inc 333 Wilson Avenue Norwalk, CT 06854
266751
I got the same plane. What I did was hone the blade and round the corner of the blade a bit. This will help prevent the sharp corner from digging in too deep when you are planing. It's hard for me to explain in words, but here's some link that I find very useful sharpening http://www.youtube.com/watch?v=vvTcReENk9g . Flattening , http://www.youtube.com/watch?v=zQyjLV92224. Hope that helps.
2106201
It is a sharp tip. We have been very satisfied with the knives. Feel like the tip is sharp enough.
291117
I use the Lansky sharpening system and sharpen it by sections. I've also used the diamond edge "steel" to rought it in before I finished it. Works great for me!
1261819
One of the knives, that I use most often, is being to get dull. I don't know if they can be sharpened. I've been wondering the same thing, but just haven't investigated yet.
1098284
IIRC, out of the box the blade was good and sharp. If you sharpen your own, you'll *love* the way this thing takes an edge. My Zetsurin is just about the sharpest thing I own. After a bit of work ;)
131759
Enid, I recently bought mine a few months ago, so I'm no help. But maybe a Williams and Sonoma or a Sur La Tab can help. They sharpen knives so maybe....! Or you could try to contact the place where you bought it. Hope you find the answer you're looking for. When you do I would love to hear it!! Lori
1917646
I believe you can set the edge in as far as you need to. I have not run into this situation yet. But the knife would have to be very very thick to really affect the sharpening.
2024424
well i bought these knife back in december of last year and they are as sharp as the day i bought them, (yr later) my husband stands very firm on Chicago cutlery knifes, some time down the road u will need them sharpened.my husband used a wet stone and it worked great. after 15 yrs still going strong. know you asked if the color will scrape off i can't honestly answer that, because i haven't sharpened these color one's yet... but im thinking that the color will come off because it is only the top surface that is color coated to match the handle. ( but only the part that is sharpened) hope this help you in any way, god bless you and your family at this thanksgiving time and also have a very merry christmas....tammy
2179189
My knives are especially sharp after using mine. If you have used another sharpener that perhaps put a different angle on the blade, you're going to have to run them through the course side a number of times (maybe 50 or do on each side) to get the angle correct. Then 10 or more on each side of the fine stone.
929208
In my understanding of most stainless replicas they aren't meant to hold an edge as the metal is thinner. I don't sharpen display replicas myself to avoid damage. I would say leave it alone and DO NOT attempt it, but shoot an email to United Cutlery to confirm this as they know the edge thickness of the blade and can guide you better. But I have a feeling they will say "Not advisable".
1391271
OK its recommended that you use 10 to 15 degree angle when sharpening these knives. I usually put 2 quarters between the back of the blade and the stone that will give you an idea of the correct angle
2093197
There's an arrow on the sharpening attachment - make sure it's pointing up when on the bar. I've used mine a couple times now and the chain sure seems sharper afterward.
1848595
I try to rinse and sort of dry all my "nice" knives as soon as I'm finished using them. Later I'll HAND wash, rinse, and dry them. I'm working my way up to buying a carbon steel laminated Japanese knife (not stainless) and I believe this is the way to treat them if you want any satisfaction at all with these knives which can be super sharpened. Just practicing, but I think all $100+ knives are worth this extra effort.
1832698
Some stainless steel blades are extremely difficult to sharpen. Try using the medium grit (brown) stones more... This may help some
2200304
I use an accu-sharp knife and tool sharpener. It does a fantastic job on this particular blade. When you see one; the way it is used is pretty self-explanatory.