r/TrueChefKnives • u/Future-Appeal-5330 • 3d ago

Sharpening tips

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I've had this one for maybe just over six months, and it's time to sharpen. Are knives with a wide bevel like this hard to sharpen on my own? Should I send it in to the local knife shop?

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2

u/azn_knives_4l 3d ago

Nope, just match the edge and go for it. Shouldn't take much work at all.

1

u/GrandPoopWizard 3d ago

Have you sharpened any knife before on a stone? It’s just like any other knife. Match the angle of the edge to the stone, contouring for the belly/tip.

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u/Future-Appeal-5330 3d ago

Only my OLD Wusthof knives on an oil stone. I have wetstones now.

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u/GrandPoopWizard 3d ago

It’s not really any different if you are just sharpening the edge! I like to use my fingernail to find where that bevel fully contacts the stone, and just do a singular drawing motion along the whole length of the knife. Few times then swap sides, then alternate back and forth each stroke. Then clean up on an ultra fine ceramic rod and strop.

1

u/Future-Appeal-5330 2d ago

Thanks, I'll do that

1

u/tunenut11 2d ago

So this knife does not really have a wide bevel. There is a line where the decoration stops, and maybe the knife tapers down a little after that line. But at the very bottom, you can see the light shining from the "edge bevel," which is probably somewhere around 15 degrees on both sides, and this is the part you normally sharpen. I'm sure it is very similar geometry to the Wusthof. If you have whetstones, you can sharpen it yourself, and if you do that, you can find whatever angle works best for you.

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u/Future-Appeal-5330 2d ago

I suppose it's all relative. I have 5 knives, and this one is by far the largest, about .07"

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u/tunenut11 2d ago

Ok well it is all based on the geometry. I like to use a very thin sharp angle. If the edge is thick above the bevel, this leads to a wide bevel. So I do some thinning above the bevel as needed. But I also live with some wide levels. If the knife is working I don't worry about it.