Thread: Knife sharpening angles

Originally Posted by No.3

Yep - and they can be buggers to get sharp again. I have one in the kitchen as a heavy duty chopping knife for when the carving knives are too big. It goes through the dishwasher and all manner of abuse, and the edge doesn't like it at all.

I have found that the Cambrian fine steels are the only steels I've had that will do anything with the Bahco edge, and I have a fleet of el cheapo and expensive ones right up to diamond steels and hones. The diamond ones are next to useless for the Bahco edge for whatever reason, I suspect they are just too short to roll the edge's feather and also too small a radius. I've never had to fully recut the edge of a Bahco knife, but keeping the edge up to par was a menace for a long time until I tried the good butcher steels.

If the carbon steel blades are giving issues, try a guided stone setup if you haven't. They do a lot of good work for you in terms of accurately recutting the edge bevel, and once you have the correct bevel it's a lot easier to keep it up to par. Stainless blades are a bit the same, need a really accurate setup to get the bevel back and then they are not too bad to keep up to par.

Relatively soft stainless lile th bahcos can be a real pain to deburr. The edge just wants to keep flipping back and forward. Couple of pulls through the end of some soft wood can help shear a tricky burr