What is the best way to sharpen this knife (full convex)? I normally use my Tri Angle Sharpmaker from Spyderco for most of my knives. The Sharpmaker can sharpen the F1 well I suppose if I was to use the 40 degree side of the kit, but it will make a microbevel at the edge. The only way to maintain a complete convex edge is on a slack belt or with a specific stropping technique as far as I've researched. What is the best way to sharpen this knife (full convex)? I normally use my Tri Angle Sharpmaker from Spyderco for most of my knives. The Sharpmaker can sharpen the F1 well I suppose if I was to... » Read More What is the best way to sharpen this knife (full convex)? I normally use my Tri Angle Sharpmaker from Spyderco for most of my knives. The Sharpmaker can sharpen the F1 well I suppose if I was to use the 40 degree side of the kit, but it will make a microbevel at the edge. The only way to maintain a complete convex edge is on a slack belt or with a specific stropping technique as far as I've researched. « Show Less
1057788
Due to the convex edge on this knife, the best method I am aware of is to affix various grits of sandpaper to a mouse pad and sharpen like that. This edge is a little tougher to sharpen, but the trade-off is that it is a more durable edge.Here's a video on someone making the sharpener in question: http://www.youtube.com/watch?v=jDsoLkonV6c
1057789
I prefer my reliable whetstone. If you are careful with the angle, you will get the edge you want. Just as an aside, one of the nice features of this knife is its ability to hold an edge, even while doing work that would dull lesser knives.
1057790
Yup , I also use a Spyderco. Another great way is to use super fine grit automotive sandpaper and a mouse pad.
1175002
The best is a ceramic system. Usually 2 rods at an angle stuck into a piece of wood. That steel should respond good to the ceramic. I just got a smith that is generally used for kitchen knives, but I like it because it will give me a good edge quickly and easily.
1476007
I cannot answer this question, as I do not know. I suggest that you contact the mfgr, if you need to sharpen it. The knife has asian characters written on it, which would lead me to believe that it needs to be angled the same as other asian knives.
43223
none at all i would recommend looking for tutorials on youtube. i also recommend not getting this and saving for a real knife where you can put electrical tape on the sharp stuff. (has the same effect as having a trainer)ps if you do buy it it i will bet that it will break within the first week and the company doesn't cover it by warranty.
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.
422869
I don't use a ceramic sharpener for this steel. I find if you don't have a stone, a diamond rod sharpener followed by a strop gets this knife silly sharp. It's carbon steel so the diamond rod sharpeners' abrasive surface works well. Stropping helps this knife stay polished and shiny, as well. This is by far one of the sharpest knives I've ever come across. For ~$14, how can you go wrong?
268885
Without the Triangle Sharp Maker, or something very similar to keep the angle equal to the edge already on the blade, this stone will be very difficult (or impossible) to use properly because it is so fine. You probably need a courser stone (or set of stones) to sharpen the blade first, otherwise it is so fine it will be like trying to cut down a redwood with a scalpel. This stone is really only good for turning a very sharp knife into an insanely sharp knife. Think of it as a "fine polish" for your blade's edge; it won't reshape, grind, or remove any chips or nicks in the blade.
1820446
Directly from Kershaw's website. I've sent them two of my knives and they have great service. Even replaced the blade on one of them for free!"WHAT'S THE BEST WAY TO SHARPEN MY KERSHAW KNIFE?""The easiest and surest way to make sure your knife stays sharp is to send it back to us for free sharpening when the knife becomes dull. Just pay for shipping it to our Tualatin, Oregon facility. We'll sharpen and return it at no charge to you. We will be happy to sharpen your knife for free for as long as you own the knife. For more information on this service, visit our warranty section." Directly from Kershaw's website. I've sent them two of my knives and they have great service. Even replaced the blade on one of them for free!"WHAT'S THE BEST WAY TO SHARPEN MY KERSHAW KNIFE?""The easiest and surest way to make sure your knife stays sharp is to send it back to us for free sharpening when the knife becomes dull. Just pay for shipping it to our Tualatin, Oregon facility. We'll sharpen and return it at no charge to you. We will be happy to sharpen your knife for free for as long as you own the knife. For more information on this service,... » Read More Directly from Kershaw's website. I've sent them two of my knives and they have great service. Even replaced the blade on one of them for free!"WHAT'S THE BEST WAY TO SHARPEN MY KERSHAW KNIFE?""The easiest and surest way to make sure your knife stays sharp is to send it back to us for free sharpening when the knife becomes dull. Just pay for shipping it to our Tualatin, Oregon facility. We'll sharpen and return it at no charge to you. We will be happy to sharpen your knife for free for as long as you own the knife. For more information on this service, visit our warranty section." « Show Less
512683
Instructions (briefly) state that for Santoku or other 15˚ Double-faceted blades, you sharpen in Stage 1 and hone in Stage 3 and do not use Stage 2.For all Euro/American Knives with 20˚ edge you sharpen on Stage 2 and Hone on Stage 3. For serrated knives you use stage 3 only unless the blade is heavily damaged, in which case you can start on Stage 2. It's a good thing I got out my instructions, because I found I was doing it wrong!
1790670
Edge retention is amazingly good. I have it now almost a year and have only needed to do light touch-ups now and then. I use it almost every day and I am amazed at how little I have to sharpen it. I live in Germany and also bought a sharpening system from Spyderco, which my mom still has at her house in Florida. I have been sharpening it half-ass using the underside of a coffee cup every few months and like I said, is still very sharp. The wide blade is the only thing that bothers me sometimes, not always easy to cut things when space is limited to get a blade between things. But overall it is a great knife.
504284
It's a convex scandi so it may be a little more complicated than that. I've seen many methods but one that works is the old sand paper and mouse pad trick to really keep that convex edge. I have touched it up on a spyderco sharpmaker and it really brought It back to life. I only have it a few strokes though. Nothing major
1532668
My husband uses his to sharpen our serrated knives, but only the scalloped type, not the ones that are like a fine saw. Also, with the serrated knives, he said he makes a point to only run it back and forth 4 or 5 times on each side. Particularly for the serrated knives, he makes sure he uses the liquid that comes with the kit. We have had our kit for five or six years, and all of the "triangles" are still in great shape. I would say that he sharpens our knives every 6 weeks or so, and also sharpens our daughter's knives. Perhaps Smith's needs to warn people about sharpening the other type of serrated blades. My husband uses his to sharpen our serrated knives, but only the scalloped type, not the ones that are like a fine saw. Also, with the serrated knives, he said he makes a point to only run it back and forth 4 or 5 times on each side. Particularly for the serrated knives, he makes sure he uses the liquid that comes with the kit. We have had our kit for five or six years, and all of the "triangles" are still in great shape. I would say that he sharpens our knives every 6 weeks or so, and also sharpens our daughter's knives. Perhaps Smith's needs to warn people about sharpening the... » Read More My husband uses his to sharpen our serrated knives, but only the scalloped type, not the ones that are like a fine saw. Also, with the serrated knives, he said he makes a point to only run it back and forth 4 or 5 times on each side. Particularly for the serrated knives, he makes sure he uses the liquid that comes with the kit. We have had our kit for five or six years, and all of the "triangles" are still in great shape. I would say that he sharpens our knives every 6 weeks or so, and also sharpens our daughter's knives. Perhaps Smith's needs to warn people about sharpening the other type of serrated blades. « Show Less
1559354
Instructions are minimal. I'll transcribe them for you. "Flexcut carving knives are sharpened at the factory, which gives them a highly polished, razor-sharp edge. Keeping them at peak performance is easily done by periodically polishing the inside and outside edges on a Flexcut Slip Strop with Flexcut Gold Polishing Compound. When it comes to carving, sharp tools take less effort to make a clean cut and give you more control. This means you'll work safer and get a better results. Do not use a sharpening stone on these blades. It will damage the edge. How To Sharpen Your Blades Glue a strip of leather to a piece of wood to create a strop. Apply Flexcut Gold Polishing compound to the strop. Drag your blade edge across strop at a 15 degree angle. Repeat several times on each side to polish the edge." I also ordered the Flexcut SlipStrop kit for sharpening the knives and it has more detailed sharpening instruction. http://www.amazon.com/Flexcut-Tool-PW12-Slipstrop/dp/B000ZRT75M/ref=sr_1_1?ie=UTF8&qid=1391101795&sr=8-1&keywords=flexcut+slipstrop I hope this helps.
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
423386
I take the back part of the slicer off (the section used to adjust thickness). I then take a pull through kitchen knife sharpener and use the base of the machine to stabilize it. Turn it on and let the move the sharpener closer to the blade until it starts to grind. You can repeat the process if you have coarse and fine sharpeners. Alternatively, they do make sharpeners for these which are basically a pull through sharpener shaped like a pen that will fit between the depth gauge and still be able to contact the blade. I didn't waste my money on that because I already have the other type of sharpener. I take the back part of the slicer off (the section used to adjust thickness). I then take a pull through kitchen knife sharpener and use the base of the machine to stabilize it. Turn it on and let the move the sharpener closer to the blade until it starts to grind. You can repeat the process if you have coarse and fine sharpeners. Alternatively, they do make sharpeners for these which are basically a pull through sharpener shaped like a pen that will fit between the depth gauge and still be able to contact the blade. I didn't waste my money on that because I already have the other type of... » Read More I take the back part of the slicer off (the section used to adjust thickness). I then take a pull through kitchen knife sharpener and use the base of the machine to stabilize it. Turn it on and let the move the sharpener closer to the blade until it starts to grind. You can repeat the process if you have coarse and fine sharpeners. Alternatively, they do make sharpeners for these which are basically a pull through sharpener shaped like a pen that will fit between the depth gauge and still be able to contact the blade. I didn't waste my money on that because I already have the other type of sharpener. « Show Less
1176240
I use the spyderco sharpmaker system which has triangular rods that allows very simple sharpening for serrated knives.
1873858
Personally I just use the spyderco sharpmaker. Seen here - http://m.spyderco.com/catalog/details.php?product=77 It works beautifully to sharpen knives, among other things as well. It's on a amazon for just under $60. Seen here - http://www.amazon.com/gp/aw/d/B000Q9C4AE