Unsuitable steel is the most common reason why knives cannot be sharpened. Such steel is used in so-called cheap knives from no-name knife manufacturers. There are more than 2500 different types of steel with the most varied properties and applications.
Now.... Why are they considered hard to sharpen? Because of the transition from the main edge to the sharply-angled point. You have to make two quite different strokes on each side of the blade... Which is a pain. With normal blade profiles, you can make one smooth stroke across whatever sharpening device you use.
Another giveaway for lower quality steel is micro-serration (tiny teeth along the edge of the blade). Of course, there are exceptions to the rule, but micro-serrations are usually added to make knives feel sharper than they actually are. Those knives can't be resharpened.
Sharpening Angle Too High
In practice, an angle that is only slightly too steep will not dull the edge. Only very high angles will create edges that feel dull. Sharpening at a slightly higher angle will actually speed up sharpening, but at the expense of maximum sharpness.
A dull knife requires a coarse stone and may require more time using the stone. Because it can require many strokes, we suggest that you take up to 10 strokes before alternating sides.
It's crucial not to sharpen your knife too frequently or apply excessive pressure, as this can cause the blade to become thin and brittle.
Never cut on glass, ceramic or countertops. Those surfaces are harder than a knife's edge and will quickly dull the blade. It's what you cut on that dulls knives, not what you're cutting.
If that's the case, you're probably wondering if cheap knives can be sharpened in the same way that expensive ones can—the answer is yes! An inexpensive blade can be sharpened just as a costly chef's knife would.
Most pros would agree that pulling the blade edge across the whetstone produces the best results. Not only will it bring the knife to its sharpest but it's also a much more effective way to remove chips and imperfections from the blade.
Whetstone sharpening is a traditional and highly effective method used by many professional chefs. This technique involves using a sharpening stone to restore the knife's edge.
Pull-through sharpeners are the most popular way to sharpen knives, and with good reason: They are quicker than whetstones and more precise than sharpening steels. However, they shed the most amount of metal, which weakens the durability of knives.
Firstly, let's clarify that there is no such thing as a knife that never needs sharpening. Every knife loses its sharpness over time and with frequent use. However, there are knives designed to last longer without losing their sharpness compared to traditional knives.
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
As for rubbing knives together, that's purely for show. It might sharpen slightly, like using the bottom of a ceramic cup, but it's not effective.
The Misono Sweden Steel Series knives are celebrated for their exceptional precision and durability. These knives are crafted from premium Swedish carbon steel and offer outstanding edge retention and sharpness.
Sharpening is the practice of aggressively polishing a knife to reform its edge. You'll only need to do this for very dull knives. In the process, bits of metal are actually shaved away. That's why sharpening a metal blade calls for material harder than steel, such as stone or ceramic.
Salt, humidity and heat are a disaster for your knife. Never leave your wet knife in a sink or on a work surface. Sharpen your knives from time to time. That prevents pit corrosion on the cutting edge.
How to use a Manual Knife Sharpener: Place the knife against the coarse side of the sharpener and swipe it across the surface around ten times. This initial step sets the foundation for a sharp edge. Afterwards, switch to the fine side of the sharpener and repeat the swiping motion ten times.
Don't run your knife through a knife system or device. Running your blade through a device will unevenly chew up the edge, can scratch the face of the blade, and will not get your knife as sharp as using a whetstone to sharpen. Do not belt sharpen knives.