On average, how many times do you need to pass a knife through the sharpener to get a good edge?
1620329
i have been sharpening knifes for almost 60 years and the best way to tell about your knife is to wet your arm hair and see if it will shave it. if not keep sharpening. there is no set amount like a wet stone. a wet stone you need to keep the same amount of strokes on each side. have fun sharpening
1620330
I ran my knives through the course stones 3-4 times as they were very dull.
1620331
It is difficult to give a general answer because it depends upon how dull the knife is, the pressure you exert and the type of steel in the blade. Usually about three strokes on course and three on finish should give a reasonably sharp edge.
352968
First swipe your knife on the coarse side (left) about 6 or 8 times, then do the same on the fine side (right). Makes for a very sharp knife.
550663
It depends on how dull the edge is. Once you get an edge, not much material should be lost to keep it sharp. Just don't let it get real dull.
465566
I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's certainly superior to any of the house knives that I've used in the past. I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's... » Read More I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's certainly superior to any of the house knives that I've used in the past. « Show Less
2125536
You use a sawing motion in the center slot for about 25 strokes. Then about 15 strokes to finish the sharpening process. Does a good job very quickly.
2216210
Its like most knives that hold a good edge it takes a while but it takes a lot of use to need sharping.
1716469
It comes with a sharpener you just run it across the cutting edge in one direction not back and forth. If you do not have a sharpener that comes with it I think you can use a knife sharpener but I am not sure.
2179189
My knives are especially sharp after using mine. If you have used another sharpener that perhaps put a different angle on the blade, you're going to have to run them through the course side a number of times (maybe 50 or do on each side) to get the angle correct. Then 10 or more on each side of the fine stone.
1806751
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.
205860
Aloha... it takes a LOT of passes to sharpen the serrated knife, but it does help. Even though I only cut bread with my serrated knife it still got dull, and the sharpener brought it back - but as I said, it takes more time than other blades.
295656
This pencil sharpener can effectively sharpen a pencil in about 5 to 8 seconds, and it's even on all sides. Also, you will know when your pencil is sharpened when you have no resistance from the sharpener.
727719
Absolutely. There are two ways to sharpen knives: One way is to use a sharpening steel - that just aligns the delicate edge that gets wavy through use back into a straight edge that feels like you've removed steel. The other way to sharpen is to remove metal and forge a new edge. That will have to be done every several years or so, depending on how much you use the knives and how often you are using the steel. Not using the steel with each use will definitely ruin the edge and will require you to sharpen(with a professional sharpener!) them a lot earlier. Hope that helps.
745506
Not to often, depending on long you use it. I usually sharpen it while I'm using it just to have a sharp point to use.
869432
Get a sharpening stone and sharpen with one to two passes of the stone as needed using gloves for hand protection. I sharpen after every use.
1871306
No - and if you have a really good Japanese knife of any kinds, this is a poor sharpener when compared with a more complete sharpening system. I use an EdgePro. It takes more time to set up but a properly sharpened and cared-for Shun or Global knife should not require sharpening more than three or four times a year.
234237
I'll answer your second question first. Yes. I use it maybe every 2nd or 3rd time I use the knife. Just a few light strokes is all it takes and there is hardly any steel removed. As for your first question its not so easy. I looked into some Global Knives and it looks like they are sharpened to a 12.5 degree bevel. This sharpener is set to a 15 degree angle. Your first time using it, you will have to use lots and lots of strokes on the 1 slot to essentially grind away your 12.5 degree edge and create a 15 degree one. Its what I did going from a 22.5 degree angle on my knives to the 15 created by this. It won't "hurt" your knife so much as change it. Although I suspect you would be hard pressed to notice a 2.5 degree change in the cutting angle.
694729
Have not reached that point yet....my knife is still very sharp. Sorry, had no answer.