GT Knives

Ceramic Knife Sharpening?

I have a Chef’s knife which i ALWAYS have to sharpen, which isn’t really a big deal, but this is my question, or questions.

1. Is there a way to keep my knife sharper longer

2. On my little Knife Sharpener, it has 2 sides, one is carbide, and the other is ceramic. What is the ceramic part for? Just ceramic knives?

Thanks, please let me know.

It is not recommended to use carbide or ceramic.

Sharpening Instructions

http://www.knifecenter.com/knifecenter/sharpen/instruct.html

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General Knife Sharpening Instructions

Sharpening a knife is sometimes perceived as the most difficult knife care task; and it probably is. Modern stainless steel is very hard and, when sharpened properly, will hold a good edge for a very long time. When sharpening a knife you must have a high quality sharpener that features a rough stock removal surface (preferably diamond abrasive) and a finishing surface of hard stone or ceramic abrasive. The diamond and ceramic materials will cut away the steel on the blade’s cutting surface easily as these materials are harder than steel. A hard stone will also perform this task, but the stone is only slightly harder than the steel and so this requires more effort on your part.

Most times, simply using a kitchen steel on your cutlery will be sufficient. See instructions below.

Remember, Keep your knife sharpened — a dull blade can be more dangerous than a properly maintained one.

Knife Sharpening : Knife Sharpening: Ceramic Sharpening Rods

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