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sirfuzzitoes t1_j7mk6t7 wrote

A lansky sharpening kit will run you like 50 bucks and it's easy to use. There are other options like KME, spyderco, and more. It's all really easy and AFAIK kitchen knife steel is much easier to work with than tool steel knives.

Edit - lanky to lansky

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avo_cado t1_j7n6wfk wrote

most knives are made of tool steels (D2, CPM10V, 440C, etc) so it's not a real differentiator there.

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sirfuzzitoes t1_j7nc6p2 wrote

That's a good point. I guess what I meant was many pocket knives tend to have harder to sharpen steels - m390, 20cv, s90v, etc. Kitchen knives don't generally need the toughness or whatever you want to call it, so should usually be easier to sharpen.

I must say that I use my spydiechef (lc200n) in the kitchen - I know it's impractical - and it is fantastic.

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avo_cado t1_j7ncw96 wrote

yeah that's true. I used to work for the Bohler tool steel distributor, but my memory on most of the subject is foggy.

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