Does anyone have any advice for keeping knives sharp? I have a ten inch and a seven and a half inch victorinox chef knife. I have other knives but they are serrated. I have had a hard job keeping them sharp over the years.
I think the first thing to remember is sharpen them the same every time don't change the angles. I have been recommended to sharpen at a 20 degree angle as opposed to the more traditional 45 degrees. The reason is that you want to sharpen the knife at the angle of the edge of the knife.
I think where I have been going wrong over the years is not sharpening before and after use. Like a lot of chefs I wait for it to go a bit blunt but by then it is to late. A still doesn't grind a knife it smooths it over. So by waiting for it to go a bit blunt would be like trying to smooths a surface with smooth sandpaper. To maintain a knife it should be sharpened before and after use. Also if it does loose it's edge the shop that I bought them from can grind them down for me so that will help
So I think I have a relatively good idea but if anyone has any more advice that would be appreciated.