knife with almost no edge from the manufacturer

Legacy Forum Archive basic-techniques-and-sharpening-strategies
1

A friend of mine is a bartender. He was given a knife, as a gift, that is a called a bartender’s knife. It’s meant for cutting lemons, limes and other items a bartender might need for garnish. It’s a short fixed blade.

I don’t think the manufacturer put an edge on the knife. It is definitely not ready for use right out of the box. So I’m trying to put an edge on it. I think this is what you guys call profiling a knife.

Well, I’m not having much luck in sharpening this knife. I spent about an hour working on it, starting with 100 grit stones and going thru to a stropping stone and I can’t seem to get this knife sharp. I getting a lot of shavings, but no edge.

I’d appreciate any insights you could provide. Maybe I’m doing this right, but just not being patient enough? maybe there’s a preliminary step I should take with this knife before using my wicked edge.

Help!!!

Here’s a link to the knife: https://www.google.com/search?q=bartender’s+knife&rlz=1C1CHBF_enUS822US822&oq=bartender’s+knife&aqs=chrome..69i57.2862j0j8&sourceid=chrome&ie=UTF-8

 

Michael

2

It says that it is made of 420 HC. That should be a reasonable steel to sharpen, but it is possible the heat treatment was done poorly. Are you able to raise a burr?

3

Need to stick with the 100 grit until you raise a burr on each side. I would try to make sure to raise a burr on every other grit change.

4

IMHO, for newbies like you and I, getting a burr is crucial, especially with the lower grits. I found this out with my first couple of sharpenings. Now that I’m able to develop and recognize that burr, I’m able to get sharp knives. Good luck!