I purchased one of these knives a few months ago and I am wondering what to sharpen it with. Specifically the tip which feels slightly bent.
759428
I always use a fine grit stone with honing oil,slight preasure at first then lesson the preasure as the edge becomes sharp, dont know about the bent tip, I would send it to C.S. for their evaluation,, hope this helps, Jack
759429
For a few bucks you can send it back to cold steel. They'll bring it to shave sharp for you.
759430
The best thing to do in my opinion is to ship to CS if you have a spare or don't need it for a while. I've had some bad experiences sharpening. At the same time, I don't claim to be a pro. They are pretty cheap. Otherwise, I'd say wetstone is best
759431
When you determined what you are going to use, share the results with everyone here. I've been pondering the same question relative to the Chaos that I purchased. Mine came deadly sharp out of the box so I'm not in a hurry to do any honing on it just yet. I love the Lansky System and use that on all my other blades with excellent results (see my review of that product). No sure if Lansky would work on THIS blade though.
759432
I use a diamond rod to sharpen most all my blades. It allows you to hit any dips ,curves,angles , you get the point
1555998
I have a Boker ceramic knife. I did use the Duosharp to sharpen mine and it will definitely sharpen the knife. Is it the recommended way? Don't know. My instructions tell me to send the knife back to Boker to be sharpened. Brian
1514876
be careful. I sharpened mine with pocket sharpener and it scratched the blade coating of the side of the blade because the blade is so thick. the blade coating is not durable at all
1391271
OK its recommended that you use 10 to 15 degree angle when sharpening these knives. I usually put 2 quarters between the back of the blade and the stone that will give you an idea of the correct angle
1797680
email the maker of the knife/ send the knife to the maker for replacement, but get their ok before you send it, hope this helps.
1294454
I have not used it much for that but it feels great in the hand and is very sharp. A few slides down a sharpening stone and its perfect. Don't know if that helps.
131759
Enid, I recently bought mine a few months ago, so I'm no help. But maybe a Williams and Sonoma or a Sur La Tab can help. They sharpen knives so maybe....! Or you could try to contact the place where you bought it. Hope you find the answer you're looking for. When you do I would love to hear it!! Lori
261339
I have a general knife sharpener, which seems to work fine. The problem with these knifes, in my opinion, is the flimsy construction and general bendability of the blades, not their sharpness.
794463
I haven't found a knife that it doesn't sharpen. I actually have had knifes made for me that I sharpen on mine.Besides that you have 30 days to return it if it doesn't work the way you want it! STEW
1860588
I like the knife my friend has the same brand but not as good a model his works very well but gets. Hotter with prolonged use I have used mine for 4 hours straight without stopping his he needs to let rest every so often . I also like the blades that came with mine it easy to do small fish with the blades that are 1/2 the thickness but they can be bought separate . I have bought and and still have a Berkley knife and a tatertwister knife they was a a waist of money in my opinion . I hope this helps you make your mind .
461581
I have not used it in a situation harsh enough to test the tip. From the research I did before buying, this is the best knife for the $. I completely recommend it!
1825671
I have not had a need to sharpen the blade. It has been used seasonally and this is the second year of use. It is extremely sharp when it arrives and it remains sharp. I'm not certain as to what I will use to sharpen when the time comes.
781198
The knife is strong. The tip does not bend easy. I have not had any difficulty with this knife. As the size is on the small size I have not had any problem with anything I have cut, minced or pared. It feels good in my hand and I have nice control when using it. I also have the chef size and I like that very much too.
1806761
Once you get it sharpened you might try using a honing steel after each use. A couple of swipes and the knife stays very sharp.It will postpone having to have the knife resharpened.
1832700
If the knives were really dull before hand you may not have spent long enough with the brown stones on edge. That will get you to a starting point. Then turning the brown stones to flats will get you a nice sharp edge. With kitchen knives I'd stop there. The slight irregularity of the edge at that point often helps almost like a serrated edge with slicing through tomato skins etc. Then use a steel to keep that edge straight. You might also make sure you are holding the blade with a truly vertical orientation so that the bevels are even.
303794
I have sharpened some fairly small blades. KME sells a set of jaws for pen knives. I've yet to get one, but it's on my list.
1503978
The knife seems to be high quality, and is stainless steel. I haven't tried to sharpen it yet, but it should be as easy as any knife. A sharpening steel can also be used if you take care to follow the curved edge.