MF243RedTop
Gold Member
You never mentioned the kind of steel you used ..Ok,thread wander time. I'm not a meat cutter,only home slaughter and wild game. I've never found a stainless knife I'm pleased with sharpening. That is to say I sharpen and go to work until I feel the knife isn't as sharp as when i started. Even with diamond stones it take's too long to sharpen and get back to work. Using a carbon knife occasionally hitting steel keeps me in a sharp knife for a long time then it only takes a jiffy on the stone to be right back in business. At this age in life I don't need to change but want to lead the grandsons down the right path. I oil and wrap knives before laying up a long time but I don't expect everyone to be that obsessive. It would be nice having knives that didn't stain or rust when neglected. What can you tell me?
A regular sharpening steel doesn't work well with stainless knives..
Some prefer ceramic with stainless but my preference has been the diamond steels for stainless. They'll not only hone the edge but will remove some material for sharpening with more pressure you put on the blade against the steel.
Might be the key you're missing with keeping a stainless knife sharp while being productive at the same time. Your visits to the sharpening stones should drop after getting a quality diamond steel with a good stainless knife.. Victornox is Swiss steel.
Good stuff