Tue May 01, 2012 12:39 pm
Have any of you guys tried to sharpen the ITK bread knife?
Fri May 04, 2012 1:06 pm
I do it with an Idahone, just really patiently. Took me like 15 minutes or something. Luckily this knife doesn't get a lot of board contact, so it doesn't need it often.
I wouldn't want it any more polished than 1200 grit, so I am good with that edge. I just rub the valleys with the rod like any serrated knife, then carefully rub over the hills and deburr the back, maybe repeat if the burr is being stubborn. Then I deburr into a felt block.
Fri May 04, 2012 3:18 pm
Thanks Eamon! I got both the Idahone and the ITK bread knife. Good info!
Fri May 04, 2012 9:30 pm
I should do a video on this. It's actually quite simple to do this on a standard waterstone. I particularly like the wavy serrations on this knife for this.
Basically you hold the knife to the stone at the same angle you would sharpen a regular nonserrated knife. THEN you tilt the knife so it is only touching a rail of the stone rather than the whole surface, keeping the same angle. Then deburr on the opposite side at the most acute angle possible ...
A video would show this better.
Fri May 11, 2012 4:28 pm
Further to the rail advice, you can also use a Spyderco Tri-Angle Sharpmaker. The corners on the triangular stones work the same as the stone rails. This was my first sharpening kit, which I no longer use, since I've discovered Japanese waterstones which are much much better. There more I use them, the better I get (not saying I'm really good at it). But I still use those triangular stones for serrated edges...
Sat May 12, 2012 12:23 am
Agreed, I too use the Spyderco Tri-Angle Sharpmaker - works really well on this bread knife - as Ken says, the serration shape lends to easy peasy sharpening.
Thu May 24, 2012 12:25 am
If someone has some images or video I would love to see it. I am a bit unsure of what you are describing here. I have waterstones, but not any of the sharpening jigs some of you guys are using.
Thanks so much.
Thu May 24, 2012 6:15 am
Yes the concept of using the edges of a sharpening stone is exactly the same as how one does it using the edges of the sharpmaker triangular rods.
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