I think I'm ruining my knives. Not an expensive set but fine for me.

[Paper Roses]

My late husband used to sharpen them on the electric Magic Chef machine.(2 slots)

I have tried and seem to be getting nowhere. My knives are not sharp. I take 2 swipes in the first channel, both sides, then two in the second. I then use a steel for any barbs.
What am I doing wrong? Anyone know? I do not have the time or patience to do the whole job with a sharpening stone and cannot pay a professional.

I use mostly paring and other small knives plus a boning knife. The big ones are rarely used.

[Paper Roses]

1. Nothing ventured. I gave up on the machine and got out the stone.

My husband used to sharpen chisels on this stone so....how different can a knife be? I oiled the stone, gathered all the knives and went at it. Did not take anywhere near as much time or effort as I expected and they are really sharp. Tomorrow I'll do the 3 big ones just for the heck of it. I never use them but when I do they'll be ready.

I keep 8 different size small knives (4 paring) and the boning knife for everyday use. That way, I don't have to keep washing the ones I just used.

[yellerpup]

6. Bravo!

That sounds like a big step. I'm sure it takes some time to get used to having to do things solo. :hug: Congratulations! :applause:

[madmax]

2. I was told not to wash knives in the dishwasher

Does it really make a difference? My knives are so dull!

I remember my Uncle sharping knives with a stone block. Worked great.

[Phentex]

4. I never put my good ones in, but I don't know if it's true or not esp...

since they make gel for the dishwashers now. I thought it was the abrasion of the powders that were supposed to do harm to knives and stemware. I think the heat may not be good for them either.

[madmax]

5. I could train myself not to use the DW

for the knives but, the husband won't remember.

[Warpy]

7. It does make a big difference, IMO

because the force of the water keeps them striking each other and the sides of the dishwasher bin and that's what dulls them at warp speed.

I have stainless MAC knives and two Chinese cleavers but I still wash them and dry them as soon as I finish cutting things, good habits being as hard to break as bad ones. Running them across the unfinished edge of some crockery item keeps them sharp under most conditions. The electric, diamond wheel sharpener comes up maybe once every two years or so and gets them sharp enough to shave with.

Oil stones make pretty quick work of kitchen knife sharpening. Spit stones are much slower, IMO.

[Callalily]

3. I can not sharpen knives

to save my soul. I've got several "top line" and "easy to use" knife sharpeners, but unfortunately, I am unable to sharpen a knife adequately.

[hobbit709]

8. whetstone is all you need.

I've got a knife that I've been using for over 20 years. Cheap carbon steel with a wooden handle. the blade is now half the width it was when I got but it cuts anything after a few strokes on the stone

[Blues Heron]

9. could the machine be clogged with filings?

Have you tried using just the steel?

Also, I received this diamond coated sharpener with a set of knives as a gift and it works beautifully -

http://www.cutleryandmore.com/furi/ozitech-diamond-fingers-knife-sharpener-p111990

[Paper Roses]

10. There was nothing wrong with the machine, just the operator.

My knife edges were all irregular and felt dull to the touch. I could see the grinding marks at irregular intervals. Just a bad thing all around. From now on I will use the stone. It was easy and the edges are even looking and sharp. Your gizmo on the link probably works fine but I don't want any more gizmo's.

[Blues Heron]

11. I know what you mean re. gizmos!

I was skeptical of that thing when it arrived, but it does work very well. I am glad you're getting nice sharp edges with the stone! Sharp knives are a must! Hone on!

[htuttle]

12. I use a dual-rod whetstone from Smith's, and it works pretty well

As long as you keep the knife blade vertical, you get a pretty good edge, and it's easy to touch it up now and then.

[Warpy]

13. One extra thought here

It's good the paring knives are getting too dull to use. You really do need to learn how to use a big knife. Believe it or not, the big knives are easier on your fingers, you get far fewer cuts with them.

I have trouble using the big French chef's knife. I find a santoku knife much better suited to the size of my hand and the strength of my wrist. If I'm going to be chopping a lot of stuff for a stir fry, I use a big Chinese cleaver, using the blade to scoop it into the pan from a mise en place on the cutting board.

Paring knives are for peeling and carving radish roses. If you want to do a decent chopping job without adding bits of flesh and blood, use a bigger knife.

[Paper Roses]

14. You'll laugh at this. I have a fear of knives. Several years ago,

my husband gave me a big Santoku knife as a gift. It was too big to put anywhere safe so he make me a very nice wood holder so I could mount it on the wall.

I could never get myself to use the knife. He did the chopping.

I have 2 regular Chef's knives and do use them but there seems to be nothing that I can't do with the 7" or 8" knives that I have in addition to the paring knives. One of the 7" is shaped like a santoku. I really don't cut myself, keep fingers out of the way.

My neighbor and friend was pleased when I gifted her with the big knife and holder. My husband is probably looking down on me in disgust.

I am a terror with my new reciprocating saw however. Not that I'd take the saw to the submarine size zucchini I was just given but it did a heck of a job on a too tall fence post. Strange how certain things bother us.

[MajorChode]

15. Your knives may be too dull for the machine

I have a Chef's Choice 3 stage and it works like a charm. I don't use it for all my knives, but on the ones I do it works great.

I have no idea which model you have, but if you have a 2 stage that only has a fine and a steel stage, you may never get an edge on a really dull knife. You may want to figure out which model you have and download the manual if you don't have it.

[Jazzgirl]

16. I have a 2 a 3 stage Chef's Choice sharpener.

I use it for all my knives and get great results. I do not like dull knives. You are so right about reading the manual. I keep it with the sharpener on the counter. :-)

[MajorChode]

17. The thing about it is, some of their models are only designed for light sharpening or maintaining

If they don't have a coarse or medium stage, they aren't going to do much for a really dull blade.

My 3 stage model just has a steel for the 2nd stage which isn't motorized, so the reality is it's just a 2 stage provided you have a steel (which I use far more often than the sharpener and my hand held one is easier to use anyway).

I wish I had one that had a medium stage, a fine stage, and a polishing stage (I don't think they even make such a thing). That way I could just use my steel separately.