07/03/2026
To keep or throw out ?
I'm often confronted with a comment of "is this worth sharpening" ?
Many times its a firm no ! and to be fair any professional sharpener would or should tell you the same thing .. bin it! BUT WAIT.... is it that simple
The old adage still applies in that you get what you pay for, and especially in regards to knives and scissors .
Many people hold onto knives for three reasons..
Looks.. usability ... price,
Some times I can get a customer who may hold onto knives for nostalgic reasons.
I can help with your choice of knife!
I can answer and post answers.
You dont have to spend a fortune on a knife either, you just need to avoid been hood winked by clever marketing and online temptations of mountain men, campfires and big b***y blades shaving the petals off wild flowers!
Good steel is a must !
Primarily my task as a sharpener is to look at the knife and try to make it fit your purpose or style.
Take a customer who fillets a fish and takes the whole fillet off bones and all, I will put a different degree per side on that knife compared to my chef clients who do food artistry.
You can get the right knife that will suite your style , purpose , and look great in the kitchen, just by understanding that there is information available .
I have good information of many brands, steel types
Applications.
I would suggest you look at
Your style of kitchen work
Ie: 175mm chef blade can out perform a 330 chef blade
With a few spuds and general chopping work.
A good quality serrated bread knife is definitely a must , and they can hold a good edge and are actually pretty universal.
Thin j*p knives are an absolute pleasure when sharp , and if you like thin then you could struggle with a thick spine'd European designed knife . If you can find what you want , get good steel then its never a waste of money!
Try to avoid buying impetusly and impulsivly because the old knife just broke in the last cycle of the dish washer. Have an idea what you like and what you want.
Lastly as a sharpener , Dont buy hollow hilts !!!
As the knife wears i have to shape them down as well.
If they are hollow like an easter egg i can't, so the geometry of your knife becomes absolutely usless! You can't chop or cut parsley or coriander or carrots through properly.
If you have any questions on knives throw up the question and I will help best I can.
Cheers
Paul
Sharpagain
