Knife sharpening
Discussion
Anyone had their knives sharpened properly before? I need to get our kitchen knives sharpened as its becoming hard to keep an edge on them. I bought a cheep sharpening block a while back and I think I've made them worse.
I'm looking for any ideas on where to get them sharpened and an idea of costs. Ideas most welcome.
I'm looking for any ideas on where to get them sharpened and an idea of costs. Ideas most welcome.
matchmaker said:
I use a steel. Keeps them all razor sharp.
At some point they will need regrindingETA http://www.pistonheads.com/gassing/topic.asp?t=116...
Edited by Shaw Tarse on Tuesday 9th April 13:36
for proper sharpening combined with a steel for day to day honing.Ask your local butcher, loads of them used to offer knife sharpening, dunno if they still do.
You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
mike325112 said:
Where would one purchase one? I also have absolutely no idea how to use one....
I got a cheap one from B&Q, http://www.diy.com/nav/fix/handtools-storage-workw...Lots of videos on youtube on how to sharpen your kitchen knives.
RizzoTheRat said:
Ask your local butcher, loads of them used to offer knife sharpening, dunno if they still do.
You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
That might be an idea - ours is wonderful, I shall ask. You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
mike325112 said:
RizzoTheRat said:
Ask your local butcher, loads of them used to offer knife sharpening, dunno if they still do.
You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
That might be an idea - ours is wonderful, I shall ask. You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
I have one of these and it's great: http://www.amazon.co.uk/AnySharp-Global-Worlds-Sha...
Not sure if it would knack a really good knife as you see metal filings coming off the knife as you draw it back but it gives you a really sharp knife.
Not sure if it would knack a really good knife as you see metal filings coming off the knife as you draw it back but it gives you a really sharp knife.
Turn7 said:
No love for the global recommended minosharp?
The minosharp is good for global knives (35 degree bevel) but not for European knives which are normally a 45 degree bevel. Edited by Turn7 on Wednesday 10th April 17:41
I use a combination of a 3 wheel minosharp, a diamond steel and a traditional steel.
RizzoTheRat said:
Ask your local butcher, loads of them used to offer knife sharpening, dunno if they still do.
You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
Another vote for butcher, I thought my chefs knife was sharpe then let him have a go at it (had just spent £20 on chickens so felt I could justify asking) gave my razor a run for its money for a while.You should be able to keep a decent edge indefinitly with a steel. My fathers carving knife is now about 2/3's of it's original thickness having been honed pretty much every week since my grandfather recieved it as a wedding present in the 1930's
pad58 said:
Oh! the amount of times the local takeaway/pub chef has come in my shop with shot knifes, I have a business to run FFS.
The ammount of meat my wife and her mother buy each week, I won't feel too guilty 
. I will also chuck him a tenner in the pot for the local kids football team he runs... Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff