I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm unsure if I'm doing it correctly.
I've watched several videos on how to do this, keeping the blade at a constant angle of around 20 degrees. So, what is the norm for sharpening knives? Have I been doing it incorrectly which has resulted in the knife losing its edge, or is this normal?
Parts of the knife seem sharper than others, for instance the heel, whereas the tip seems pretty dull
Best Answer
For a home cook: Honing should be done before or after heavy use or once every couple of weeks, depending on how finicky you are about the blade itself. Proper honing can stave off the need for an actual grind/sharpen for years.
-Honing realigns the existing edge. Just a few strops on each side of the honing steel. It doesn't take much. -Sharpening grinds it down, takes away steel, and makes an entirely new edge. It's not something to be done often, or even routinely. I get mine professionally done at a kitchen shop.
If you're a pro, you want to hone any and all serious knives before each shift.