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Thank you all for your insights and thoughts.

On Youtube I found this wonderful documentary on the art of the Solinger Dünnschliff : https://youtu.be/heIq9I1wjmA

Enjoy👍

Dutchman, I'm from Belgium, and I'm sure the Molenmes is present in nearly every household here😁. It indeed stays sharp very well, but with extended use it gets nicks and dents, I can't get out with a honing rod. It's a cheap knife, but still a lot of people ask me to get it in working condition again. Hence my question.

I have been using such a "Molenmes" for over 30 years. Here in the Netherlands it is very popular and is known for not requiring sharpening. Sometimes a few strokes with the honing steel is enough to keep it sharp. The only drawback of this knife is that it is not stainless. So always clean after use.

I 've tried using the SVM-00 (can't reach the angle with the SVM-45), but I end up just scratching the middle of the blade (probably due to the rounding of the stone). I would like to keep the original shape of the blade, so thinly ground, w/o a micro-bevel.

Honing on the leather wheel certainly helps a lot.

The best result is still using wetstones and laying the knife flat on the stone, twisting the handle just lightly to put a little bit more pressure on the front of the blade. It works great, but is a little time-consuming.

I've tried to measure the angle but it's very difficult, because the knife is very small and thin. I get an included angle of 3-5°, I can't find the 15° you mention on the website.

Thank you all for your help and insights

I'm looking for the best way to sharpen knives like this one: https://www.windmuehlenmesser.de/produkt/klassiker-benelux-rotbuche/

As it is important to keep the dünnschliff, I've experimented with hand sharpening, on the top and on the side of the stone (SG-200) graded at 1000. I keep the blade to the stone and put a little bit more pressure on the edge side. The result is only so-so. Perhaps the diamond stone (fine or very fine) would yield a better result? And what about using the MB-100?

Questions, questions. I hope someone can help😀

No need for diamond or MB-100.  I would:

• Mark the edge with a Sharpie
• See if you can achieve the current angle with the standard jig by seeing where Sharpie is removed
• If not, I would consider Tormek's SVM-00 jig.  This would allow you to achieve a lower angle on the blade.

It's just a standard carbon blade (based on the website).  The website shows a 15° edge total, if true you will either need to freehand sharpen or try the SVM-00.  (That's not the norm...)   



Honing the edge will be key also.

I'm looking for the best way to sharpen knives like this one: https://www.windmuehlenmesser.de/produkt/klassiker-benelux-rotbuche/

As it is important to keep the dünnschliff, I've experimented with hand sharpening, on the top and on the side of the stone (SG-200) graded at 1000. I keep the blade to the stone and put a little bit more pressure on the edge side. The result is only so-so. Perhaps the diamond stone (fine or very fine) would yield a better result? And what about using the MB-100?

Questions, questions. I hope someone can help😀