Getting the knives out

[Gandahar]

To sharpen and also what you will be doing soon on this thread no doubt

My knives needed sharpening tonight and so I did them again on my 8 year old Chef's Choice Edge Select 120 knife sharpener, and it once again did the business but it took longer than normal and it has lost it's edge (irony). Or lost it's grindstone.

I love it because it can do 10 knives in 25 minutes, it does not get them extremely sharp as would a manual wet/dry grind etc etc but enough to slice a tomato or grape cleanly. That sort of sharp. Enough to really notice.

I have a selection of low to mid range Global and Wusthof knives.

Is there a new kid on the block ( pun un-intended ) that can get multiple knives sharpened in quick time to a good degree for a lazy person?

If not I will continue, the Chef's choice can still do a good enough edge so that if I place it upside down in the murky depths of the washing up bowl as my unsuspecting wife approaches ....

https://www.youtube.com/watch?v=ZvCI-gNK_y4


That red rising up to the top as you are trying to do the fatty pan the last of all ......

Edited by Gandahar on Thursday 31st October 17:20

[Turn7]

Ive used a Minosharp on our Globals for years, seems to work a treat.

[MrJuice]

This is not directly relevant, so apologies OP

But, I was fortunate enough to visit this shop the other day in Kyoto. https://www.tripadvisor.co.uk/Attraction_Review-d9...

Unfortunately he didn't have a santuku in stock so I ended up buying a vegetable knife and a sharpening stone

Can't wait to get home and use it!

[21TonyK]

Some time ago as a bit of an experiment I reground one my globals to (as close as I could guess) 17-18 degrees using one of these...

https://www.ebay.co.uk/sme/monarchsgarden/Buy-1-ge...

Then finished it off on a 5000 stone. Miles better than out of the box and kept on a rack it just needs a quick wipe over on a stone every so often.

Roll on a few years and I have done the same to the 3-4 knives I use regularly at home and all of my work knives which get reground annually and maintained throughout the day on a Wusthof diamond steel.

More than sharp enough, today my main knife seamed out and worked through 16kg of beef shin including 1/2" tendons and bone shards without blinking.

Edit: just to add, the only knife I have had that is sharp enough out of the box is a porsche chroma 301 which is still factory ground and just wiped over a diamond or steel before use.

Edited by 21TonyK on Thursday 31st October 21:25

[C0ffin D0dger]

Turn7 said:

Ive used a Minosharp on our Globals for years, seems to work a treat.

Another vote for the Mino

[The_Doc]

I was in my local abattoir the other day, and not a single person was using anything other than a plastic handled, non branded "knife" and a sharpening steel.

Real artistry in turning carcasses, into steaks and cuts

[cbmotorsport]

The_Doc said:

I was in my local abattoir the other day, and not a single person was using anything other than a plastic handled, non branded "knife" and a sharpening steel.

Real artistry in turning carcasses, into steaks and cuts

Cheap knifes used as tools. They come sharp, they keep them sharp for as long as possible with a steel and then chuck them when blunt and use a new one.

[toasty]

C0ffin D0dger said:

Turn7 said:

Ive used a Minosharp on our Globals for years, seems to work a treat.

Another vote for the Mino

Mino is fine for Globals but I believe the edge profile is different for Wusthofs and other Euro knives so I use the Wusthof sharpener for those.

Also, I've got the knife guards which stops them getting blunted in the drawer.

After years with the Globals, I find the Wusthofs more comfortable.

[The_Doc]

cbmotorsport said:

The_Doc said:

I was in my local abattoir the other day, and not a single person was using anything other than a plastic handled, non branded "knife" and a sharpening steel.

Real artistry in turning carcasses, into steaks and cuts

Cheap knifes used as tools. They come sharp, they keep them sharp for as long as possible with a steel and then chuck them when blunt and use a new one.

Hmm, the "Primark Model"
Higher turnover, lower unit cost

What's not to love?

[cbmotorsport]

The_Doc said:

cbmotorsport said:

The_Doc said:

I was in my local abattoir the other day, and not a single person was using anything other than a plastic handled, non branded "knife" and a sharpening steel.

Real artistry in turning carcasses, into steaks and cuts

Cheap knifes used as tools. They come sharp, they keep them sharp for as long as possible with a steel and then chuck them when blunt and use a new one.

Hmm, the "Primark Model"
Higher turnover, lower unit cost

What's not to love?

Nothing, it's pretty much what I do in my line of work. :-)

[wong]

The_Doc said:

Hmm, the "Primark Model"
Higher turnover, lower unit cost

What's not to love?

I don't think they throw them away very often.
I grew up in a Chinese takeaway. The cooks knife had been sharpened so often, it looked like a paring knife.
Any rigid knife ~ £15 or so is adequate. Its the law of diminishing returns where you pay a lot more for slightly better quality after that...and marketing.

[thebraketester]

I’ve got a minosharp but nothing beats doing it manually with a wet stone.

I’ve just found a new very satisfying thing you can do with stones and that is lap to them flat by rubbing them together. I know, I need to get out more.

[IanJ9375]

Turn7 said:

Ive used a Minosharp on our Globals for years, seems to work a treat.

Same here on the Globals/Minosharp - easy to do and think you can only screw it up by applying too much force

[21TonyK]

Anyone tried MAC knives?

https://www.macknife.com/collections/professional-...

Edited by 21TonyK on Saturday 2nd November 08:29

[hotchy]

Iv got those cangshan knives set from costco. They are at £200 for the set, but I got the white handled ones dropped to £90odd before the new exact same black handled ones came in. Gotta say for £90 absolute bargain and the sharpest iv had out the box.

When it stops slicing with zero effort I'm going to invest in attempting to learn stone sharpening, got an old pitted global knife to practice on.