Sharpening knives?

[Bender]

Always used a stone - for more years than I care to remember. Never could get the feel for a steel - dunno why - head might be facing backwards I suppose... Knives seem pretty sharp after the stone.

Same for me.

Also echo the sentiments of not letting the missus near them. I bought her a nice set of Victorinox knives and not long after found her with the point of one of them stuck in the holes of the metal garlic press, twisting it round to get the squashed garlic out. Told her off. Still find her doing it and the points of the knives are all bent and rooted. Why bother? I can't seem to get her to understand that blunt knives are dangerous - they are the ones that cause accidents.

Female logic: "It's sharper so it would cut you more if you slipped."

I use a Svord as my fishing filetting knife. It's a real nice knife.

[Akzle]

oil stone, steel, strop, newspaper.
usually in that order.

[MisterD]

It can be a little, erm, American at times, but Art of Manliness is a good resource for this kind of stuff.

http://artofmanliness.com/2011/08/11...sharpen-tools/

[BOGAR]

In a pinch (often when I'm at work or a friends house) I have had to use the back of a ceramic coffee cup or saucer. Not the best for the knife I know but it puts an edge back on the knife so you don't have to butcher the food trying to cut it with a blunt knife. Worth a try when you don't have a stone.

At home I use a stone and oil and if I'm really bored I will use a strop.

[HenryDorsetCase]

it can be a little, erm, american at times, but art of manliness is a good resource for this kind of stuff.

http://artofmanliness.com/2011/08/11...sharpen-tools/

ron swanson

[Blackbird]

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.

There's a cheaper "Chinese" knock-off through TradeMe for around $60 which is excellent. We've just bought some Wusthof and Tojiro knives and the Edgepro-type sharpener was the one they recommended. Incidentally, the 4 knives we bought would have cost nearly $600 in NZ and from the USA, cost approx $400 delivered.

[Banditbandit]

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?

I have a small becnh grinder which I use when they are really blunt - kitchen knives, fishing knives, skinning knives, throwing knives ...

Other tiems I use a steal and just touch them up ..

[awa355]

Edbear,, Why not Tomatos?

[Akzle]

I have a small becnh grinder which I use when they are really blunt - kitchen knives, fishing knives, skinning knives, throwing knives ...

throwing knives are illegal.
(hatchets / tomahawks are not - and should be a bit more instinctual for you...)

[Edbear]

Edbear,, Why not Tomatos?

I usually grab my Warehouse special serrated slicing knife as it can slice tomatoes perfectly. But if I am already using my chef's knife I'll just carry on with that.

[geoffm]

I used to make a lot of knives. A real bad one will get a lick on the linisher with a sharp, fine belt until you just get a feather edge. It takes a light touch.
Next a quick go on the buffer with tripoli polishing compound. Shaving sharp in seconds. I also have a watercooled horizontal honing machine if I need an intermediate step. Day to day is a ceramic or steel steel.
Otherwise an oil stone. I use detergent instead of oil - it does the job of floating the metal and stone gunk out of the stone as you sharpen, and washes out.

[Banditbandit]

throwing knives are illegal.
(hatchets / tomahawks are not - and should be a bit more instinctual for you...)

Fuck me ... so they are ... AND ????? (Jeez, even I didn't think you were that bourgeoise!!!)

(Knives have a little more finese than hatchets adn tomahawks ... and are not so bulky to cfarry ...)

[p.dath]

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?

I prefer a sharpening stone. If I'm lazy - bench grinder.

[tbs]

Same for me.

Also echo the sentiments of not letting the missus near them. I bought her a nice set of Victorinox knives and not long after found her with the point of one of them stuck in the holes of the metal garlic press, twisting it round to get the squashed garlic out. Told her off. Still find her doing it and the points of the knives are all bent and rooted. Why bother? I can't seem to get her to understand that blunt knives are dangerous - they are the ones that cause accidents.

Female logic: "It's sharper so it would cut you more if you slipped."

I use a Svord as my fishing filetting knife. It's a real nice knife.

My brother used to have a global cooks knife. I think we got it for his 21st or something.... Anyway one day his flatmate was trying to cut a packet of frozen mince in half, and he jammed the knife point first into the meat, and then tired to lever it in half. I'm sure you can guess the rest.

I'll keep sharpening my knives and my wife will keep cooking with them. If she bends or breaks one I'll fix it or buy another. If you'd tasted her her food you'd understand.

[tbs]

You need this....