Messages

Thank for the helpful advice.  I'll give it a go and hope the guests don't eat off the knives! It seems counter intuitive to dull the egde but of course that is what is required in this case.  Honing the sharpness off sounds good.  Thanks.

Best regards

Simon

For kitchen knives I use a 20 degree angle each side which produces 40 degree keen long lasting edge (as per page 55 of the manual). But this has produced a few cuts in unsuspecting users.

For domestic cutlery I am afraid to make the edge quite so keen at the risk of having blood all over the dining table when guests fiddle with the knives!

What sort of angle would you suggest?

Thanks so far.

Simon

I'm very pleased with the keen edge achieved on my hand tools and kitchen knives.  I'm a little scared to attempt to sharpen our dining knives as I fear these would become too sharp and dangerous in unsuspecting hands. 

Is there a way to achieve an 'unsharp' sharp on these knives?  Advice would be gratefully received.

Simon