How to Sharpen the Color Coated Santuko?

[pamperedlinda]

How do we sharpen the Color Coated Santuko? Do you know if we can use it with the Honing Tool or is that just for the Forged Cutlery? I loked in the PIG and didn't see any info on this.

 

[christy_c]

I was under the impression that it couldn't or shouldn't be sharpened. Wasn't there a post a while back about the honing tool causing some of the color coating to peel off? I can't remember...

 

[ChefBeckyD]

And I was under the impression that it could be sharpened with the honing tool! In fact, so much under that impression, that I have sharpened mine several times!

I use mine all day long - every day! My biggest hope right now for the new "sharp products" is that one will be a forged cutlery mini Santoku!

 

[christy_c]

Well, that's good to know! I was afraid to try it. Thanks, Becky!

 

[pamperedlinda]

And I was under the impression that it could be sharpened with the honing tool! In fact, so much under that impression, that I have sharpened mine several times!

I use mine all day long - every day! My biggest hope right now for the new "sharp products" is that one will be a forged cutlery mini Santoku!

Oh, I hadn't thought of that....yes, I want one of those!

 

[christy_c]

A forged mini Santoku would be awesome!!

 

[missydivine]

I don't have the color coated santoku, and I didn't realize we could sharpen it. Nice to know it works.

 

[purpampchef]

I thought the honing tool was for realiening the knife, not sharpening it.

 

[ChefBeckyD]

Not sure what "realigning" the knife means - but The Professional Forged Cutlery needs to be professionally sharpened every 1-2 years. The Honing Tool is for restoring a sharp edge to a knife dulled by everyday use.

 

[jenniferknapp]

I thought the honing tool was for realiening the knife, not sharpening it.

Correct. It helps with burrs in the blade, etc.

 

[pamperedlinda]

Correct. It helps with burrs in the blade, etc.

which helps to keep a nice sharp edge....right?

 

[ChefBeckyD]

Found this:Here's a link that addresses honing, realigning, and sharpening your knives.


http://cutlery.com/sharp.shtml

 

[mpkegley]

Where do we sharpen our Forged Cutlery knives? Just wondering for warranty purchases.

 

[pamperedlinda]

Good info Becky, thanks!

 

[jenniferknapp]

which helps to keep a nice sharp edge....right?

Correct!

Where do we sharpen our Forged Cutlery knives? Just wondering for warranty purchases.

I do not think that there are any recommended places. They do say that our knives really shouldn't need sharpening as long as you hone regularly. If anything, maybe every 2 years or so you can go to a professional to have them sharpened.

 

[ChefBeckyD]

Where do we sharpen our Forged Cutlery knives? Just wondering for warranty purchases.

I've heard some people talk about Michaels, or Hobby Lobby......I take mine to a local Hardware Store - or there is also a man in our town who has a Tool Sharpening business right in his home - my DH has taken Saw Blades, Lawn Mower Blades, etc....there for years. Someone like that could do it too.

 

[pamperedbecky]

A forged mini Santoku would be awesome!!

THat's what I'm guessing one of the new forged cutlery products is! I hope!

 

[ChefBeckyD]

Correct!



I do not think that there are any recommended places. They do say that our knives really shouldn't need sharpening as long as you hone regularly. If anything, maybe every 2 years or so you can go to a professional to have them sharpened.

??? Who says?

Here are the instructions for honing and sharpening from the PIG - and also a suggestion on where to have them sharpened.

https://www.pamperedchef.com/images...051-1052-1053-1054-1055-1057_forgedknives.pdf

 

[ChefBeckyD]

Don't mean to be snippy - just passionate about Good Knives and the use and care of them!

 

[Trish1953]

I think the new Forged Cutlery will be a Carving Set, just in time for Thanksgiving!

Trish in Texas
independent Consultant

 

[jenniferknapp]

??? Who says?

Here are the instructions for honing and sharpening from the PIG - and also a suggestion on where to have them sharpened.

https://www.pamperedchef.com/images...051-1052-1053-1054-1055-1057_forgedknives.pdf

HO....Quoted from the document you are linking to:

"When honing alone is no longer sufficient, professionally sharpen no more than once every one to two years."

 

[ChefBeckyD]

THat's what I'm guessing one of the new forged cutlery products is! I hope!

Me too, Becky!

I have a Wuhstof-Trident Professional Mini Chefs Knife that has been my favorite knife for years - It's a Chefs Knife about the size of the Green Mini Santoku - so when the green one came out I immediately wished for it in the Forged......sooooo hoping!

 

[jenniferknapp]

I am hoping for a carving set and mini santoku! I haven't purchased the carving set yet just because of that!

 

[ChefBeckyD]

HO....Quoted from the document you are linking to:

"When honing alone is no longer sufficient, professionally sharpen no more than once every one to two years."

Exactly - it is sorta misinformation to say that it should never need professional sharpening......most good knives, at some point will need to be professionally sharpened. (lots of years of experience w/ professional knives )

 

[jenniferknapp]

Exactly - it is sorta misinformation to say that it should never need professional sharpening......most good knives, at some point will need to be professionally sharpened. (lots of years of experience w/ professional knives )

Sorry, I thought that is what I was implying when I said: "They do say that our knives really shouldn't need sharpening as long as you hone regularly. If anything, maybe every 2 years or so you can go to a professional to have them sharpened."

 

[MissChef]

I'm hoping for a mini santoku also! I am using my color coted mini one quite a bit these days! I just don't like the looks of it compared to the beautiful forged cutlery!

 

[ChefBeckyD]

Sorry, I thought that is what I was implying when I said: "They do say that our knives really shouldn't need sharpening as long as you hone regularly. If anything, maybe every 2 years or so you can go to a professional to have them sharpened."

Sorry Jennifer! I tend to take things literally.

 

[jrstephens]

I would LOVE a minie santuko too. I love the big one but am more comfortable using a smaller one.

I have the carving set and have only used it once, so, I personally really do not want another one of those.

 

[jenniferknapp]

Sorry Jennifer! I tend to take things literally.

No problem. I was being lazy and instead of looking up the info to get HO's exact wording, I summarized it in my own words

 

[DebbieJ]

Please please please please please don't take your knives to a hardware or fabric store.

Go to your favorite fancy restaurant and ask the chef where she/he gets knives sharpened. Then bring yours there.

 

[jlevernier]

What grocery store has the best meat department in your town? Mine has a sign for a free sharpening service in their butcher department. Also if you have a butcher store/meat market, they would be able to do it. Like chefs, they know how important a good tool is to cut through things.

 

[SusanBP0129]

I think the new Forged Cutlery will be a Carving Set, just in time for Thanksgiving!

Trish in Texas
independent Consultant

That would be awesome!!

 

[jrstephens]

So, have we gotten the answer of what to do with the green coated ones?

 

[ChefBeckyD]

According to this from the PC Website - we can sharpen the green Santoku knife w/ the honing tool.

https://www.pamperedchef.com/images/cc/us/pdf/anatomy_knife.pdf

 

[jenniferknapp]

According to this from the PC Website - we can sharpen the green Santoku knife w/ the honing tool.

https://www.pamperedchef.com/images/cc/us/pdf/anatomy_knife.pdf

Thank you! I was going crazy trying to find a previous post about this. I was pretty sure that you could!

 

[jrstephens]

According to this from the PC Website - we can sharpen the green Santoku knife w/ the honing tool.

Thanks Becky. That's what I thought but with all the talk wanted to make sure.

 

[vtchef]

Would the mini Santuko be like a paring knife. I think that would be great. I use the green colored Santuko knife everyday, but would like to see a smaller one

 

[ChefBeckyD]

Would the mini Santuko be like a paring knife. I think that would be great. I use the green colored Santuko knife everyday, but would like to see a smaller one

The green one IS the mini Santoku! Wait til you see the regular sized Santoku.....it's a weapon!

 

[pampchefrhondab]

While we are on the knife subject, has anyone tried slicing through a piece of paper w/theirs? I was watching a show "on demand" that was knives 101, or slicing 101 (not sure the exact name) and the chef gave an example of a sharp knive by slicing right through a piece of copy/printer paper. I tried it w/mine (and it was a brand new knife) and couldn't do it. I was going to call HO about it, but never did.

This was a demo I was going to use at my shows.