Stumble , that is a very fine knife you guys came up with . When you sharpen it , how do you do it ?
Andrew , I know what you mean about the galley ceramic knives not having the "heft" as I bought a set for Ms. westi . She won't use them , some times I just don't understand that woman . But I use them , I really like them but I do notice a lightness to them .
I follow the directions from Phil (the guy who makes the knife). I am quoting below.
YES it is much more difficult to sharpen ceramic blades due both to the extreme hardness AND the tendency of creating micro-chips on the edge. BUT it is not impossible to both repair small damage or chipping and also to polish and refine the edge to a very high level of sharpness.
The ideal tool of course is a powered diamond wheel with a minimum of 1,000 grit diamond. Even finer grits can be used to truly polish the edge. However, no one I know, except myself, is willing to purchase this kind of equipment.
Polishing the edge to get a higher degree of sharpness if it does become uniformly “dull” can be accomplished with very, very fine silicone carbide wet/dry sandpaper. This is not a fast process but does work and I have been including a small strip of 1500 grit paper with knives sold.
Instructions: Put paper on top of mouse pad or piece of cardboard to provide some compression & better control of knife angle. Now draw the blade away from the edge, (do not cut into the paper), with only a slight elevation of the back of the blade. 20 strokes on each side and then test the edge. You can use from 800 to 2,000 grit paper. Start coarse IF there is more than just polishing required.
I used 1500 grit, and 20 strokes a side. Then went to 2000 grit and an additional 10.
I think it took about 10 minutes. Since then, and since my experiment with letting the knife dull was over I have sharpened it maybe every other week with 2000. Just to keep up the edge.