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 Post subject: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 7:49 am 

Joined: Sun Jul 15, 2012 4:55 pm
Posts: 27
Hey guys.

I sharpen my kitchen knives which are victorinox on the paper wheels until they are razor sharp. As in arm hair cutting sharp.

Do so much as to use them to chop vegetables or even wash them with a green dish wash scourer...and they are as blunt as anything. Wont cut arm hair anymore.

Given it about 50 passes on the idahone but nothing.

So have to run em on paperwheel again. This is annoying and dont wanna have to use the paperwheels every time.

Any idea why it gets blunt so quickly??

Thanks


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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 11:42 am 
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1. green dish wash scourer - this can dull your edge. Use something less dulling
2. Sharpen at a less acute angle

If you want longer lasting edges you need a knife that uses a more abrasion resistant steel.

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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 11:55 am 

Joined: Sun Jul 15, 2012 4:55 pm
Posts: 27
Hi Ken.

No worries thanks for your reply.

I got some German ones such as wusthof and henckels if theyd be any better?

Also what would delivery to Australia be for one of your diamond sprays? :D


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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 12:12 pm 
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They would be a bit better. PM sent.

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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 1:35 pm 

Joined: Sun Jul 15, 2012 4:55 pm
Posts: 27
ive just thought there could be another reason it suddenly went blunt....

Is it possible to paper honing wheel could have made the blade so fine from doing too many passes that it just snapped off?

I did do about 16 passes.

At what point do i need to stop on the honing paperwheel?

Is it as soon as it can cut arm hair?


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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 2:50 pm 
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Location: USA... mostly.
MARTY <> The point being made by Ken, in which you touch upon in your question, "...made the blade so fine from doing too many passes that it just snapped off?"... is that you could be sharpening your soft steel Victorinox too acutely. The steel matrix just can't hold it. Back off your angles, and your edge will last longer.

Ken mentions to stay away from the green scrubby... please tell me you're not wiping the cutting edge with an abrasive... any abrasive! To clean the knife, lay it flat on a counter - edge weighted into the counter so its flush & wipe it gently with a sponge. Rinse. Dry with strokes away from the edge.

IMO: no Wusthof or Henkels, other than the Ikon, is worth buying if you have Forschners, and even then I wouldn't recommend it.



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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 2:51 pm 

Joined: Fri Jun 29, 2012 11:56 am
Posts: 211
Location: Austin, TX
What kind of board are you cutting on?



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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 2:57 pm 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
board and storage can be a culprit of loss of sharpness on knife edges.


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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 2:58 pm 

Joined: Sun Jul 15, 2012 4:55 pm
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Melampus wrote:MARTY <> The point being made by Ken, in which you touch upon in your question, "...made the blade so fine from doing too many passes that it just snapped off?"... is that you could be sharpening your soft steel Victorinox too acutely. The steel matrix just can't hold it. Back off your angles, and your edge will last longer.

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Well the thing is i actually have a laser to guide me now which was set at 22.5 deg to guide me properly....

I'm just wondering if too many passes (even at the right angle) could make it so fine it becomes very easy to get snapped off?
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Ken mentions to stay away from the green scrubby... please tell me you're not wiping the cutting edge with an abrasive... any abrasive! To clean the knife, lay it flat on a counter - edge weighted into the counter so its flush & wipe it gently with a sponge. Rinse. Dry with strokes away from the edge.

-------------------------------------------------------------------------------------------------------------------------------------------
Thats exactly what i was doing! :( I'm embarrased to say! but i really appreciate the tip and will remember that in future. Thank you.

IMO: no Wusthof or Henkels, other than the Ikon, is worth buying if you have Forschners, and even then I wouldn't recommend it.

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Ok thanks for the advice. But why are these knives so expensive then?
What makes the ikon different to the rest?
May i ask what other types of knives you can recommend me? Ones that will keep an edge for ages.

I do have a Kasumi VG10 chef knife. Which i think may have a good edge to it?

As for the chopping board well its mainly a thick wooden one. But we do have slim flimsy crappy plastic ones lol. Which 9 times out of 10 the wooden one gets used. Members of my family have a habit of cutting things on dinner plates. This can't be good guys... can it?!?!?!

As for storage all knives just go into one big drawer. Should i get one of those magnetic things?

Thanks for the help

Sorry for the lines btw guys i cant quote properly :(


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 Post subject: Re: Victorinox knives not keeping their sharpness
PostPosted: Sun Apr 14, 2013 3:07 pm 
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Location: USA... mostly.
MARTY <> The drawers are destroying your knives, and the ceramic plates are annihilating them. You can get knife guards, drawer insets, magnetic strips, etc...

The Germans are expensive due to demand, I reckon. I love Wusthof Ikons as an "abusable" knife... for people that don't understand cutlery. The Ikon is different, in that, it has no full bolster which allows you to sharpen all the way to the heel... like your Forschner.

Look for M390 steel as it has outstanding edge retention though harder to sharpen, as well (more time). Here's a lasting edge for you...
210mm gyuto... http://www.chefknivestogo.com/riarm3cu.html
240mm gyuto ... http://www.chefknivestogo.com/riulm3st.html



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