Sharpening knives?

[awa355]

Here's a thread for the ' real man'. How do you sharpen your knives?

I have the old oil stone and do use it occassionaly. Mostly I run the kitchen knives through an old Accusharp tool. Quicker than the oil stone, It puts an edge on but can be fairly vicious on the blade. I have reversed the stones once but think they are due for replacement.

How do you sharpen the kitchen knives? Does anyone use the electric sharpening gadgets?

[jim.cox]

How do you sharpen the kitchen knives?

With a steel - it lives alongside in the knife block

Stone and oil, followed by a diamond hone, if the edge is really gone

[Stirts]

Does anyone use the electric sharpening gadgets?

I do, it's called an eftpos card

[Drew]

Bench grinder, then a steel.

[caspernz]

When I order my pizza on 0800 83 83 83 it comes precut, so why do I need the knife?

[steve_t]

Steel

[Zedder]

After using a stone or steel it's always good to polish the blade on a leather strop.

[skippa1]

depends on the knife. If its a cheap knife .....throw the bastard away when it gets blunt. Steps to a sharp knife are,

1. Buy decent knife made of good steel like Greenriver use....a carbon steel is best
2. Use a quality wet stone or steel....oil stones are better for tools than knives
3. Use it to cut appropriate things like meat, fruit veges etc, not bones, tins or tightening up the loose handle on the pot
4. Store in a block or sheath so that other implements dont take the edge off.
5. When you cant sharpen it with a stone or steel, it may need hollow grinding if the blade is too thick
6. Dont let your missus use it

[tbs]

Got a specific ceramic sharpener for the Santoku, and a steel for the others. If the edge is badly gone I have a ceramic sharpener that is used exactly the same as a steel. I often have to start with that as every time I go to use a knife it needs a bunch of work.

A mate's dad once "sharpened" one of my knives with the sharpener in his electric can opener. It took me ages with an india stone to put a proper edge back on that knife and it was never really the same again.

If they are really bad, just take them to House of Knives and they do them perfectly for about $6 each.

[Drew]

This is all academic aye?

Most cunts on here leave their knives hilt deep, in other users backs don't they?

[Maha]

This is all academic aye?

Most cunts on here leave their knives hilt deep, in other users backs don't they?

....insert then twist ....for a more, finished effect.

[jrandom]

Most cunts on here leave their knives hilt deep, in other users backs don't they?

I prefer to use an sledgehammer, myself, planted round about the bridge of the nose.

[HenryDorsetCase]

http://www.edgeproinc.com/Apex-Model...Pro-System-c3/


I have one of these and it is brilliant. Expensive but you get what you pay for I reckon. I do the kitchen knives once or twice a year on this, then use a DLC steel I have between times.

[ellipsis]

...after I have used a stone and then a steel and then a strop and it's as good an edge as I can get, I put it away somewhere safe and try and use someone elses , 'best knife'...saves a lot of angst and time...

[GSF]

Use a steel and a ceramic sharpener for the kitchen knives, keeps them nice and keen.
We also have a stone in the shed, but that's more for doing tools/garden things like axes, hatchets, machete et cetera.

My mate's dad is Polish and keeps it old school - does all his sharpening with the oil stone and a leather strop, he can put a serious edge on about anything.