How do you sharpen stainless steel sword?

Answer 1

I'm a full time restaurant cook and I always steel serrated knives before I use them. I've run into a consideralbe amount of dumb prejudice doing this - that doesn't work, you're wrecking it. But none of that I find is backed up by my practical experience. Use steel. it works. I just cut 600 slices od baggettte for a party next week and the abused little bread station knife I used cut them clean and thin after being on the steel.

Additional comments from a knife collector - Steeling in general does improve the edge, serrated or not, however the improvements comes not by sharpening, but by realigning the deformed edge. This can work several times, but eventually the deformed metal particles are lost, due to metal fatigue effect, and you will need to really sharpen it, steeling will have no effect.

Detailed information on steeling including micro photographs is in the related links section.

As for the actual sharpening, wider serrations can be sharpened using either triangular or rod type sharpeners, either ceramic or diamond ones will do. Sharpening is done primarily on the serrations side, about 70-80% of the strokes will be on the serrates side, flat side just needs few light strokes to remove the formed burr.

Spyderco sharpmaker has triangular rods suitable for serrated knives. It's in the demo video as well.

DMT produces dedicated serrations sharpener(diamond conical rod) and another triangular sharpener, which is also very suitable for serrated edges. DMT also produces several rod type diamond sharpeners of various grits, those also worked very well for serrations.

Smaller diameter ceramic rods, like those found on Edge-Pro sharpening system also work well for serrated knives.

Related links to sharpening equipment in the links section.

Answer 2

For a symmetrical edge, sharpen the knife by dragging it across the stone in the opposite direction you would move it to slice a thin layer off the stone. This allows a burr to form and prolongs the stone's life. After the burr is formed, you then want to proceed switching to a finer stone and repeat. Contrary to popular view, sharpening is actually done best without water or oil. Using oil or water (especially oil) will result in it mixing with the bits of steel and abrasive forming a abrassive mixture. This chips the edge on a micoscopic level hindering the cutting performance.

Answer 3

You can either use any sharpening device sold in stores, but the results will vary.

Alternatively you can use sharpening stone, although that does require some experience, specifically it is hard for novices to hold consistent angle during the sharpening process.

One more, very cheap and novice friendly alternative is sandpaper over a mousepad. Detailed explanation and few hints on its use in the attached link.

Answer 4

The items most people usually want to sharpen are kitchen knives. Knives and other kitchen implements can be sharpened with a honing steel, which is a long rod that aids in restoring sharpness to steel implements.

Answer 5

Most stainless steel knife sets come with their own knife sharpening tool. Its a coarse rod against which you grind the knife blade. As you grind it, the blade edge becomes sharper. First you grind one side of the knife blade, when thats done, you grind the remaining side of the blade.

Answer 6

Sharpening steels are not used to actually sharpen knives. A steel is used to re-point the edge on an already sharp knife. In use, the steel is run down one side of the knife at a low angle, then the other side. One pass each side is enough; anything more is just for show.

Answer 7

We can sharpen our knives by the use of metal file

Answer 8

The best way to sharpen a filet knife is with a knife shapener. An electric knife sharpener would be a whole lot easier.