How long does a high quality chef’s knife, like Wusthof, stay sharp from factory-sharpened after moderate use at home?
You can check the answer of the people under the question at Quora “long sharp knife“
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How long does a high quality chef’s knife, like Wusthof, stay sharp from factory-sharpened after moderate use at home?
You can check the answer of the people under the question at Quora “long sharp knife“
About Ariana
It’s quite difficult to characterize ‘moderate’. Just touch the blade very gently, or try cutting a piece of paper or a tomato. If it doesn’t glide smoothly across the entire blade, sharpen it. The most dangerous tool in the kitchen is a dull knife.
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How long a quality knife will stay sharp depends on good carecand how much it gets used. I sharpen my Henkels about once a year but take them to the steel every time I use them. For what it’s worth, I don’t consider the factory edge to be nearly sharp enough and neither do most chefs and butchers. Learning to use a whetstone is a useful skill.
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Okay, let’s define sharp first. Sharp is when you can do at least this:
Better if you can push the knife through newsprint. This is the level of sharpness I keep my knives at.
I usually bulk cook on the weekend for most of the week. The knife stays sharp enough for about a weekend of food prep.
I usually use a Dexter Russel. Wusthof steel is on par at ~58 Rockwell hardness (HRC) which means it’s nothing special really.
Look for knives with harder steel, e.g., 62HRC to last noticeably longer between sharpening. But this really just means two weekends of prep. For this, look to Japanese makes and custom knives.
There’s no free lunch however. Harder steels tend to also chip. Hack through bone with a Dexter Russel or Wusthof, and the edge bends. Do this is a harder steel and it’ll li…
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If you steel it regularly (have someone show you how at the cooking store where you bought it), you can probably go a year between sharpenings with normal use.
The secret is what’s called the “line of light.” When you hold your blade flat under a light, tilt it slightly upwards until you see the “line” or reflection of the sharpened edge. You’ll then be able to spot areas where it’s dull (dings in the blade). You can steel out minor ones, but eventually you’ll want to get it sharpened. Be sure to have an authorized Wusthof knife sharpener do it; different brands of blades recommend different angles of sharpening.
El Cheapo knives bought at the grocery store can be sharpened with a $40 “knife sharpener,” but if you’ve invested in a real knife, take it to a pro. Again, the store where you bought it can probably recommend one. Or try (oddly enough) a fabric store. Knife and scissors sharpeners come into the store every 3–4 months for “sharpening clinics” so home seamstresses (seamsters?) can get their scissors sharpened. You may even be able to leave your knife to be sharpened without having to actually be there at the time.
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I run my wusthoffs and shuns across the steel a few times before almost every use. I never need to take it any further.
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They are not sharp from the factory. I take a little bit of time to sharpen a knife before I ever start using it. If you regularly put some time into keeping it sharp it will stay sharp forever. However, they get dull fast if not sharpened.
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Your knifes should be checked weekly. Some need not be sharpened that often. Just checked to see if needed. .002 is line of light on a edge. That is dull for a knife edge.
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It depends on the metal, some knives have to be sent back to get sharpened by the manufacturer because doing so yourself with a wet stone would literally just dull it more. Cutting soft things on a soft surface like wood and even plastic would be ok and make it last longer. I would say after about a few months or so it will be less sharp but shouldn’t cause any issues making clean cuts. After a while maybe 6 months it would be a good time to sharpen it again or have it sent to be sharpened. But i don’t know your version of moderate use so a good way to tell is to look at the blade under light every now and then, if you can see rounded parts on the edge of the blade or chips in the blade that’s a good time to sharpen. If the blade can be sharpened by you and doesn’t require it being sent to get sharpened I’d suggest investing in some Japanese wet-stones, going from like 200 grit to something up to like 4,000 grit to make it really sharp. Also use honing oil or mineral oil both work better than water.
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It will hold that edge longer than any following edge. Nevertheless, chop, drag it across the board, wash and dry thoroughly, toss it in a drawer to bang with other utensils and by that time some sharpness has been lost.
A sharp edge makes the chef and the knife work less. Get a good, c…
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How do you define sharp? For me, it needs to be touched up after every use. One or two light strokes on a very fine ceramic will bring it back to razor sharp. Some people feel if it will cut a tomato it is sharp. I’ve even seen kneves being used that would barely cut an onion.
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Not very long. Learn to sharpen the knife while it’s still sharp. Then you’ll have a life time knife.
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Moderate use by whom, exactly? Some folks are Ham-handed, and some are surgical in their precision. There is no universal, nor nearly universal answer to your question… only the vaguest of generalities could address the question you’ve posted!
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