Knife Sharpening

[walshie]

I've got a few methods of sharpening. A grinder, a Sharpenset, a couple of Japanese stones and a Lansky. Most of my knives are razor sharp, as are 'er indoors' kitchen knives. Most of those are Sabatier and take an edge pretty well and easily.

There is one knife that will not sharpen though. It's a fairly unused (because it's so blunt) kitchen knife. It's about the size of a carver, made by Le Crueset. I know they aren't particularly expensive, but are they made of some awful steel that won't sharpen or am I missing something?

I spent ages with the Lansky on it last night going through all 5 stones and a strop. It felt sharp(ish) to the touch but struggled cutting a cucumber. I noticed the blade is thicker than the other knives, but surely an edge is an edge?

Edited August 16, 2019 by walshie

[ditchman]

sounds like a really soft steel.......i have a couple of everyday cooking knives like that that i wouldnt waste my time on sharpening like that...........

i bought a "draw thro'" sharpener ...the type that have 2 tungstan wheels on it...and as you draw it thro it leaves minute shavings behind....and leaves a ragged wicked edge on the blade which is just right for cutting tomatoes and everything else....trouble is it will only hold an edge for a couple of days

its an old "Prestige" knife from the 1960's but it is just right for slicing..........

[landy george]

I'd check the edge with an eye glass to see what going on with it.

[Fatcatsplat]

3 hours ago, ditchman said:

sounds like a really soft steel.......i have a couple of everyday cooking knives like that that i wouldnt waste my time on sharpening like that...........

i bought a "draw thro'" sharpener ...the type that have 2 tungstan wheels on it...and as you draw it thro it leaves minute shavings behind....and leaves a ragged wicked edge on the blade which is just right for cutting tomatoes and everything else....trouble is it will only hold an edge for a couple of days

its an old "Prestige" knife from the 1960's but it is just right for slicing..........

What he said - If it's not cutting try to force a new edge onto it and then tidy it up. If that doesn't work, sling it.

 

Edit to say I Googled Le Creuset knives and the reviews are not terribly kind - If you've still got the packaging, re-gift it at Christmas!

Edited August 16, 2019 by Fatcatsplat

[Stonepark]

Sounds like temper is poor and knife is therefore too soft as I suspect steel should be up to task if Le Creuset.

Could try a retemper, take knife apart, heat steel to dull red for 2 min, plunge into oil, then freeze for 30min,  raise temp to 165 in oven for 35 min and then air cool, repeat last 2 step.

See if it worked by sharpening.

This may destroy or warp knife, so be warned.

[NoBodyImportant]

Kennonion work sharp, your welcome 

[fatchap]

I would suggest a spark test but this could ruin the blade. 

Sound like whats already been said soft steel.

[grrclark]

Use a jewellers loupe to inspect the bevel, it might well be that there is a micro bevel that feels sharp as you are feeling a fine burr, but it isn't really.

[martyn2233]

On 16/08/2019 at 12:56, NoBodyImportant said:

Kennonion work sharp, your welcome 

+1 

[Harnser]

Couple of passes on a concreat step will do the job 

harnser

[strimmer_13]

40 minutes ago, Harnser said:

Couple of passes on a concreat step will do the job 

harnser

Dunno how many times that got me out the **** 😂👍

[walshie]

Thanks for the replies. I know HOW to sharpen. Most of my knives are razor sharp, but this one just won't have it.