Assuming you have kitchen knives made with quality steel, and you always cut on a board, you can sharpen a knife in 15 seconds per week. And by this, I mean steeling with a fine diamond coated butcher’s steel. The one we use at home for our kitchen knives is the DMT DS2F 12-inch diamond steel, which is a smooth steel rod coated with 600 grit diamonds. There are many designs of diamond coated steels in different shapes and with different grit coarsenesses, but we find this one offers a perfect balance between edge straightening and ultra-gentle material removal. End result is a straight and sharp working edge that just stays that way and makes cutting consistently satisfying. Use it as you would any steel for about 5 strokes per side alternating and then rinse under a tap. If you do this regularly, every week, your edges will stay sharp.
Victor Nishimoto
Hello,
What steel type are you using?
Thank you
John Gudmundson
We are now using Magnacut on all our models.