expiredBigFatCat posted Jan 28, 2023 03:41 PM
Item 1 of 3
Item 1 of 3
expiredBigFatCat posted Jan 28, 2023 03:41 PM
HENCKELS 2-Piece Stainless Steel Prep Knife Set (4" Pairing + 5.5" Prep)
& More$19
$35
45% offAmazon
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For my Victorinox knife, I stone sharpen every 6 mos or so and steel it about once a week. Basically, when it starts to drag while cutting. The steel gets the apex in line and it cuts pretty good even though it's not as sharp as it could be. Since these stamped blades are thin there's very little drag while cutting. This means even a relatively dull knife will cut like a sharper, thicker, forged blade.
A pull through sharpener is going to create a frown over time and will likely change your blade to a wider bevel. These are cheap enough you might not care. But I will suggest you get a decent 1000 grit stone (King or Shapton Pro) and knowing this is a cheap knife learn to sharpen without fear of ruining a nicer knife. Murray Carter videos on YouTube will teach you all you need to know.
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Here's a link to the exact set that I have. The very first review also mentions the rust problem.
https://www.macys.com/shop/produc...tID~z3
But for $12 ... why not.
For my Victorinox knife, I stone sharpen every 6 mos or so and steel it about once a week. Basically, when it starts to drag while cutting. The steel gets the apex in line and it cuts pretty good even though it's not as sharp as it could be. Since these stamped blades are thin there's very little drag while cutting. This means even a relatively dull knife will cut like a sharper, thicker, forged blade.
A pull through sharpener is going to create a frown over time and will likely change your blade to a wider bevel. These are cheap enough you might not care. But I will suggest you get a decent 1000 grit stone (King or Shapton Pro) and knowing this is a cheap knife learn to sharpen without fear of ruining a nicer knife. Murray Carter videos on YouTube will teach you all you need to know.
https://www.amazon.com/KING-KW65-...r=8-2&th=1
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For my Victorinox knife, I stone sharpen every 6 mos or so and steel it about once a week. Basically, when it starts to drag while cutting. The steel gets the apex in line and it cuts pretty good even though it's not as sharp as it could be. Since these stamped blades are thin there's very little drag while cutting. This means even a relatively dull knife will cut like a sharper, thicker, forged blade.
A pull through sharpener is going to create a frown over time and will likely change your blade to a wider bevel. These are cheap enough you might not care. But I will suggest you get a decent 1000 grit stone (King or Shapton Pro) and knowing this is a cheap knife learn to sharpen without fear of ruining a nicer knife. Murray Carter videos on YouTube will teach you all you need to know.
If you want to save a few bucks Chef Knives to Go has a pretty good diamond stone. https://www.chefknivest
If you feel handy and cheap, pick up a flat porcelain tile larger than 9x4 and adhere some course wet dry sandpaper using spray adhesive. Be sure to use good sandpaper for this that doesn't clog or fall apart right away.
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