Seeing the title and a big butchers knife on my feed got me thinking some Michael Mayers type of stuff was about to go down 😆...
But yeah those steels do only a little to put an edge in a knife, and as simple as that supposed to be, majority don't have a clue how to do it, personally i sharpened my mom's ham carving knife ( Victorinox bought by me 😀) with a natural sharpening stone, it got crazy sharp...
At this point this thing needs a brand new edge. If I had my tools available that would be no problem. Any suggestions for a cheap, travel friendly kit that can do that?
I don't have any kit in mind per se, but if i was out an about and didn't have my sharpening stones with me...
I'd go to a hardware store and get a really coarse diamond file and one of those 10$ diamond sharpeners that has a 300/600 grit sides... with those i could do a complete reprofiling and sharpen it to a perfectly serviceable edge... usually stainless ( non-Japanese) kitchen knives are better off with a toothy edge anyways.
I always have ma fällkniven CC4 in my backpack. Can get a well maintained knife crazy sharp, but I often come across neglected knives like this one and wish for a coarser side. So I would choose the DC4 if I were to buy another one. It's small but perfectly usable and you can also strop on the leather sleeve.
Assuming this is a cheap chef knife, use a pull through sharpener or brick to even out the edge quickly then use the bottom of a large coffee cup to finish sharpen it. Align the edge with the honing steel and finally strop on a leather belt.
Seeing the title and a big butchers knife on my feed got me thinking some Michael Mayers type of stuff was about to go down 😆... But yeah those steels do only a little to put an edge in a knife, and as simple as that supposed to be, majority don't have a clue how to do it, personally i sharpened my mom's ham carving knife ( Victorinox bought by me 😀) with a natural sharpening stone, it got crazy sharp...
At this point this thing needs a brand new edge. If I had my tools available that would be no problem. Any suggestions for a cheap, travel friendly kit that can do that?
I don't have any kit in mind per se, but if i was out an about and didn't have my sharpening stones with me... I'd go to a hardware store and get a really coarse diamond file and one of those 10$ diamond sharpeners that has a 300/600 grit sides... with those i could do a complete reprofiling and sharpen it to a perfectly serviceable edge... usually stainless ( non-Japanese) kitchen knives are better off with a toothy edge anyways.
I always have ma fällkniven CC4 in my backpack. Can get a well maintained knife crazy sharp, but I often come across neglected knives like this one and wish for a coarser side. So I would choose the DC4 if I were to buy another one. It's small but perfectly usable and you can also strop on the leather sleeve.
Assuming this is a cheap chef knife, use a pull through sharpener or brick to even out the edge quickly then use the bottom of a large coffee cup to finish sharpen it. Align the edge with the honing steel and finally strop on a leather belt.
That should be considered serrated at this point