Cookware

Stainless Steel Knife Sharpening

Obessive Compuslive Knife Sharpening Disorder

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 67

Obessive Compuslive Knife Sharpening Disorder

Chemicalkinetics | Feb 10, 2010 11:53 AM

As the title suggested, I believe I have Obessive Compuslive Knife Sharpening Disorder (OCKSD). Most people do not send their knives out for professional sharpening more than once a year. I told myself that I should not sharpen my knives more than once every two months, but every time I find my knives slightly less sharp, I sharpened them, so I ended up sharpening my knives about once every two weeks if not more often. Sometime, I sharpened them just to put a new edge angle to try, like my Dexter Chinese chef's knife, which took me more than 2 hours.

My question to you is that: How often do you sharpen your knives? I don't mean honing or stropping. I mean sharpening. If you have OCKSD, are you seeking treatment? If so, where are you getting your help? I think we should have a OCKSD supporting group.

Want to stay up to date with this post?

Recommended From Chowhound