This knife prob. is honed at 15 degs. only on one side of the blade. How do I go about sharpening it? The manufacturer hasn't replied to my email.
1868903
MAC's website, and cooksillustrated both say that it is honed on EACH side of the blade. Use something like the Chef's Choice 1520 Angle Select available here on amazon: thttp://www.amazon.com/gp/product/B0033EPA46?psc=1&redirect;=true&ref;_=oh_aui_search_detailpage
1868904
J.M., I have researched this and have no answer for you. I, too, own one of these and love it. It is beautiful and, as another MAC owner stated, am thinking of ordering another as backup. Wish to have been of more help. Enjoy, Robert
1921310
You could do it the old-fashioned way with a whetstone and some honing oil, or you could try a sharpening tool. I'm very pleaser with the SelecTool http://www.amazon.com/gp/aw/d/B004BTIS7I/ref=mp_s_a_1_1?qid=1401299383&sr;=8-1π=SL75
260917
Yes. I've only had to sharpen mine once so far. Puts it back to its original sharpness. Agree, with RWG, just love this knife.
1873859
Haven't had to sharpen it. It shouldn't need to be sharpened for some time unless you are really hard on the knife. I have used a leather strop to touch up blade and hone after use. When you buy the knife, it comes with sharpening recommendations on the box.
929208
In my understanding of most stainless replicas they aren't meant to hold an edge as the metal is thinner. I don't sharpen display replicas myself to avoid damage. I would say leave it alone and DO NOT attempt it, but shoot an email to United Cutlery to confirm this as they know the edge thickness of the blade and can guide you better. But I have a feeling they will say "Not advisable".
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.
170569
The blade is approximately 10 - 15 degrees from the handle's axis. These knives should be able to be sharpened with any standard sharpener, although due to the quality of the steel it is exceedingly unlikely that they would require sharpening before 10 or so years of regular use.
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.
2200304
I use an accu-sharp knife and tool sharpener. It does a fantastic job on this particular blade. When you see one; the way it is used is pretty self-explanatory.
536703
Get the shun whetstone, and youtube some videos on how to use it. Then you're going to need a honing steel, I recommend the shun one because it's designed for their blades... I wouldn't do it any other way because machines and "professional" knives sharpening companies aren't going to take the time to sharpen the knife properly and in the long run you'll shorten your cleavers blade / life .
932367
Mine is serrated so it can't be sharpened, but it shouldn't have to be. They call it micro serrated, the teeth are very small and close together. Don't put the blades in the dishwasher or let hard stuff hit them and it should last a long time
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.
1742186
15 degrees. You should also straighten the edge at 15 degrees with a steel, but don't straighten it unless you can tell that the edge needs it. I do this by running my finger along each side of the knife edge to tell whether it's rough or smooth. If you are taking the knife out for sharpening, be sure the person understands. It will be a long time until this knife needs to be sharpened if you used the right kind of board. You can learn to care for your knives, even to the point of sharpening, yourself if you have the equipment. I haven't had to have my Victorinox knives sharpened yet, but I have straightened the edges. Recently, I cut my finger on the 10" knife. It was the first time in 40 years I've cut myself on a chef's knife. It was a small cut, but it bled. I never felt it, and it never hurt while it healed. I would have died with a paper cut, so I took this as a testament to a very good knife. I will be very careful that it's sharpened to 15 degrees, though, when I get it sharpened. I have bought 4 Victorinox knives altogether, and the 10" chef's knife is the best knife in the drawer.
1304933
Sorry, just saw this email. Hope it's not too late to help you. No, I don't believe the edge you speak of is sharpened. I gave the knife to my daughter to take to college with her, so I don't have it handy. Will it take an edge? I don't know, I suppose it's possible. That doesn't help, I know, but since I don't have it with me I don't want to say anything misleading.
2216828
This is a very good sharpening stone. You will need to focus on the angle of the edge and the course stone is just the start. Once you have worked the course you can step down to the medium stone and that will clean up your edge. It should start to feel a little sharper. Then you step down to the fine stone to hone your edge. A dull knife can take hours to sharpen it depends on if the edge was turned. When you sharpen you lay the knife on the stone at about a 15 degree angle and first push the knife away from you on one side and then you draw the knife towards you on the other side. Only work one direction on each side. Make sure you draw the whole edge down the stone. Take your time and use even pressure on the blade
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
1872717
No, it's not like you're honing a fine knife. Just set the correct height for your angle; turn it on and swipe the blade through a couple of times. Just be careful to not heat the blade too much because you'll loose temper and it will dull easily again.