How do you sharpen your knives?
Discussion
I've got a little hand-held device with two sets of sharpening stones built in. You run the knife through the first one with as little downwards pressure as possible 20-25 times, and then, also without pressure, 5 times through the second one.
It seems to do a pretty reasonable job - happily slicing very thin tomato slices with very little pressure from a non-serrated blade, for example, but I reckon I should be able to get even better results.
Does anyone have any suggestions? I'm happy to look at whetstones and other more 'manual' procedures, but I'd need a decent description of technique to go with them!
Also, does anyone know the best technique to use on my Sushi knife?
It seems to do a pretty reasonable job - happily slicing very thin tomato slices with very little pressure from a non-serrated blade, for example, but I reckon I should be able to get even better results.
Does anyone have any suggestions? I'm happy to look at whetstones and other more 'manual' procedures, but I'd need a decent description of technique to go with them!
Also, does anyone know the best technique to use on my Sushi knife?
uncinqsix said:
I use a couple of Japanese waterstones - a 1000 and 6000 grit. I don't use a steel at all.
Kermit - what sort of Sushi knife do you have? if it's a traditional single-bevel jobbie, you will definitely need a waterstone.
It is indeed a single-bevel one. One of these...Kermit - what sort of Sushi knife do you have? if it's a traditional single-bevel jobbie, you will definitely need a waterstone.
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