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Cookware 5


RealMenJulienne | Aug 17, 2012 12:31 AM

Hello, I am a knife novice compared to many here. I use an inexpensive Chinese cleaver for 95% of my cooking, and when it gets dull (i.e. when I can see light reflecting from the edge) I sharpen it on a coarse stone I got from WalMart. It's a crude method but it has always worked for me. But recently I've started doing a little more online research into cooking knives and it turns out that what I am doing by using this coarse stone is putting micro serrations into the edge, essentially turning it into a microscopic saw. This makes sense to me as my cleaver is always great with the draw and push cuts after sharpening, although it's never very good with the rock chop. I have a couple questions about this:

1) Will the edge stay sharp longer if polished with sequentially finer grits instead of just using the coarse stone?
2) Is a more polished edge better than a micro-serrated edge for rock chopping?
3) With a finer-finished edge, do you lose draw-cutting ability?
4) What are the benefits/drawbacks to a finely finished edge vs. micro serrations that I am not thinking of?

Thanks for humoring some newbie questions

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