- Joined
- Jul 2, 2014
- Messages
- 7,571
If you overheat the blade, you will take the temper out, and though you may get it sharp, even razor sharp, the edge will be ruined and willl not last long. Belt sanders (and bench grinders) are the best way to ruin a good knife out there. It can be done, but it must be done without the cutting edge getting hot. The blade may be fine, but the cutting edge may be soft. Sharpening knives by hand has worked well for millennia, and only requires a good stone and technique. Keep it sharp and then freshening the edge only takes a minute or two.
I was a professional chef for my first career, and we did not love and fondle and revere knives, we used the hell out of them constantly to get the work done, and a dull knife is slow, tedious, and dangerous. Much of the advice for sharpening knives on places like YouTube and Google searches are either worthless, slow, dangerous, and/or do not achieve a good, working edge. I still have my knives from that time, and they are all kept sharp and well cared for, and are used daily.
I was a professional chef for my first career, and we did not love and fondle and revere knives, we used the hell out of them constantly to get the work done, and a dull knife is slow, tedious, and dangerous. Much of the advice for sharpening knives on places like YouTube and Google searches are either worthless, slow, dangerous, and/or do not achieve a good, working edge. I still have my knives from that time, and they are all kept sharp and well cared for, and are used daily.