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sharpining victoronox paring knives

post #1 of 7
Thread Starter 

I am slowing purchasing knives to use in my home kitchen. My first purchase was a cheap victoronox paring knife. My question is, can, or should, this knife be sharpened? It's awfully thin, what would i sharpen it with?

I don't know anything about metal's. If a certain metal should be sharpened only by a specific way. etc.

post #2 of 7
Youre in luck bob

Not only can it be sharpened, but since its so cheap, literally any method of sharpening is okay!

Preferred way is stones, but anything is better than dull. If a pull through or electric sharpener damages it a little but you get it a bit sharper thats okay. Its only an $8 knife
post #3 of 7

Vics are ground nicely thin in general, though not as thin as they could be.  


It's common German Stainless, 4116 also called X50chromo somethingorother.  Nothing special to sharpen, any oil stone or waterstone.


There are a number of decent knives similar to the Vic that wind up in discount stores, restaurant suppliers also, so keep your eyes open, typically <$5 for an 8" chefs.


What do you currently sharpen with?     How do you intend to use this parer?

post #4 of 7
The paring knife is not on par with the chefs at all. It is thin flexible, flimsy, and cheap. Use and abuse. If you get better stuff, then treat it better
post #5 of 7

Millions is ever the pragmatist, we must have posted just seconds apart from eachother.


I actually take great pleasure in sharpening cheap stainless knives.  I got a "Forever Sharp" Chinese made paring knife as a freebee and it tickles me to no end that the steel is actually far superior to a Vic. I keep it handy to use the heel end for opening the foil caps on wine bottles, and otherwise for opening plastic packaging and even stuff such as sectioning orange peel and the like if it happens to be opportunely by my hand.  It does have a wicked edge, forward of the heel that is.


Now for a small beater knife I have a set of non-serrated, plastic handled hollow-ground steak knives from the 60's, perfect specimens for the job, you can often enough find them for 10 cents each at church fairs.  I actually intend to rehandle one with some locally found red cedar.


Which reminds me, Millions I have a nice chunk of the stuff I put aside for you.


Just some things to consider at this infant stage of your developing Kitchen Knife Philosophy.  If it makes you smile, do it.

post #6 of 7
Thread Starter 

well, in response to the question "how do you sharpen your knives now" ... the answer is I dont.


The only set of knives I currently have is a very old, never been sharpened set of Jesco mastercut 2. I would attribute it to one of those sets that they sell on late night infomercials as a knife set that 'never' has to be sharpened. They are junk. Not sharp what so ever.


So, I am researching buying a nice chef knife, and a few paring knives. This cheap victoronox is really sharp for now but my environment and lack of other knives ... it wont stay that way for long.


I am also deeply in need of a cutting board but I am considering starting a new thread to ask those questions as I dont want to get off topic here. Can anyone confirm what category I should ask questions about cutting boards in?



Considering I am looking to buy a new chef knife, what method or type of sharpening tool should I purchase to sharpen this victoronox ... preferably something that i can use to sharpen other knives in the future? Something that is reasonably priced.

post #7 of 7

Get one of these, watch Jon Broida's sharpening videos on youtube, and you're on your way.




King stones are cheap and a good place to start, you can add a finer stone anytime, or right away, like a 3, 4 or 6K grit, but even the 1K will give you a far superior edge to the Jesco/Ginsu.


Have fun, that's what it's all about.





Edited by Rick Alan - 2/28/16 at 1:25am
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