About sharpening mass-produced kitchen knives

Sharpening inexpensive mass-produced kitchen knives isn’t always straightforward! Each one needs its own optimal approach. Normally, you’d think that a thinner edge would cut better and catch on your fingernail, but surprisingly, the opposite is often true. A thicker edge can actually grip the nail more effectively. Why do you think that is? What’s your opinion on this? Maybe because the edge becomes more durable? Or perhaps it’s because these knives aren’t meant to be sharpened thinly? I could go on and on about this. If you’re struggling with sharpening inexpensive mass-produced knives, give this a try. As I often say, the compatibility with the whetstone matters, but the way you bring out the edge’s structure also makes a big difference!

• 2009-09-24