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 Post subject: Kife slides off food
PostPosted: Sun Jun 29, 2014 9:08 pm 

Joined: Tue Dec 10, 2013 12:11 am
Posts: 16
I'm right handed. Sometimes I find that a knife, especially a cheap one that's been electrically sharpened then honed when used for several weeks, will slide off an onion, to the right. What does this mean about how the edges are aligned?


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 Post subject: Re: Kife slides off food
PostPosted: Sun Jun 29, 2014 9:38 pm 

Joined: Sat Jun 21, 2014 10:58 pm
Posts: 38
Location: Norwich, England
Yes it means that the knife is either dull, blunt or as you say edge might be out of alignment. Depending on the electric sharpener it might be to aggressive for the knife in question. Can you tell us a little more about the knife the sharpener and the honing process? Also have to add electric sharpeners can be quite bad you might be better with just a pull through one or some stones depending on how complicated you want to get.


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 Post subject: Re: Kife slides off food
PostPosted: Mon Jun 30, 2014 1:37 am 
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A cheap knife sharpened with an electric sharpener got dull after several weeks? I would call that an expected result.

So the solutions would include a better knife, a better sharpening setup and /or sharpening more often. More often with coarse grits will wear your knife out more quickly. Edge alignment is the least of the problems.

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 Post subject: Re: Kife slides off food
PostPosted: Wed Jul 02, 2014 6:44 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
Ken speaks the truth. I'm surprised it lasted a several weeks. But guess I am taking several weeks to mean 4+



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 Post subject: Re: Kife slides off food
PostPosted: Thu Jul 03, 2014 12:52 pm 

Joined: Tue Dec 10, 2013 12:11 am
Posts: 16
Thanks for coming back to me. Here's the full story. We're in the process of selling our boat, which was our home for 10 years. I've taken my good knives off, and put inexpensive ones on as part of the "complete galley." In the meantime, we live on the boat about 10 days of the month. I sharpened the knives with a Chef's Choice 130 before taking that off the boat, too. Prior to using the knives, and especially the chef's knife, I hone it on a standard hone. When first sharpened the chef's knife does well, but after sitting for a week or two, unused, the edge will have dulled. This is a Sabatier (sp?) stainless steel knife. The dullness is exemplified by the knife skidding off the food. Because I hand sharpen my Japanese knives, and therefore pay much more attention to angles, evenness of the edges, the stone grits used to achieve the kind of edge I'm after, etc. on those, I'm curious about what causes the skidding. Is it general dullness? or is one edge off angle to the other? It's more a theoretical question...but if I can resolve the issue with the Sabatier, I won't complain.


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 Post subject: Re: Kife slides off food
PostPosted: Thu Jul 03, 2014 3:19 pm 
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Joined: Tue May 01, 2012 11:31 pm
Posts: 215
Location: Vancouver, Canada
How are those knives stored?

Unused, they shouldn't dull by themselves.


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 Post subject: Re: Kife slides off food
PostPosted: Thu Jul 03, 2014 10:34 pm 

Joined: Sat Aug 24, 2013 2:42 am
Posts: 230
I have read that Sabatier, the original Paul, never copyrighted the Sabatier name for knives so there are many makers of that name now so the quality could be in question.
Also the knives are stored on a boat in salt air which could affect the knives as well.

Just a thought

Douglas


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 Post subject: Re: Kife slides off food
PostPosted: Thu Jul 03, 2014 11:59 pm 
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Location: Philly
Sounds like a rolled edge or rounded edge. If its a standard hone and not ceramic or diamond and inconsistent angle could round the edge. But the others would no more.

I would try stropping it and seeing if the edge comes back enough. If you don't have a strop handy some metal polish and carboard or denim will work.



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 Post subject: Re: Kife slides off food
PostPosted: Fri Jul 04, 2014 12:41 am 
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They have been sharpened by an electric sharpener exclusively, they probably need to be thinned. The shoulders knocked down anyway. I would guess the sharpener isn't reaching the edge completely anymore. My dad uses a ChefChoice 130. He got to where he was having a hard time getting good edges. I thinned all his knives and now he has no trouble again, for now.



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 Post subject: Re: Kife slides off food
PostPosted: Fri Jul 04, 2014 6:11 pm 
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Good point, Jeff!

The Sab name has been 'diluted' as Doug mentions. You might try doing some hand sharpening on those knives. The Chef choice is a coarse tool - a single grit and may leave you with poorly defined geometry - with burrs, wire edges, etc. These can give a barely tolerably sharp edge that will deteriorate quickly.

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