How do you keep your knives sharp - honesttly
Poll: How do you keep your knives sharp - honesttly
Total Members Polled: 97
Discussion
Have some very nice good quality knives (from the knife thread here)
Recoomeded to sharpen them is whetstone or a machine- I have used a whetstone before and got OK results but I am scared to ruin those expensive pieces of kit..
Recoomeded to sharpen them is whetstone or a machine- I have used a whetstone before and got OK results but I am scared to ruin those expensive pieces of kit..
- steels are not recommended for Japanese knives, hence the *
Edited by cramorra on Monday 7th December 22:18
This has been asked before here
http://www.pistonheads.com/gassing/topic.asp?h=0&a... do you sharpen your knives?
http://www.pistonheads.com/gassing/topic.asp?h=0&a... do you sharpen your knives?
RichB said:
I just use a steel - learnt how to use one when I worked in a butchers for a couple of years. Guarentee my knives are live razors once I've given them a few strokes on the steel.
Ditto.. although in my case trained as a chef for a while when I was a nipper.My good knives live in their knife case along with the steel and are taken out, given a few strokes of the steel and wiped down before use. My housemates dread the knife set being taken out as it means the kitchen is likely to be my exclusive domain for the next few hours..
I wont mention the hat. Thats a very special kind of the mental
The day to day crap is handled by some kitchen devils far too serrated to sharpen. They dont so much cut as saw through things....
Edited by TheLemming on Monday 7th December 23:10
RichB said:
I just use a steel - learnt how to use one when I worked in a butchers for a couple of years. Guarentee my knives are live razors once I've given them a few strokes on the steel.
Likewise. When I started my boss would take the mickey out of me if I asked him to sharpen it so I learned quickly.I use a Ceramic Steel before each use to straighten the edge of the knife, and a grind on stones when needed, which would be about every 4 months with my often used knives. I have my knives at a 15 degree angle, which is more acute than what Wusthof (which are a majority of my knives) come from the factory with.
smack said:
GF's Global knife that had been used by a flat mate to hack a chicken, chipped and with a bent edge and tip. Had to remove about 3mm metal, and regrind from stratch to a better edge than new. That took a lot of work!
admit it, you enjoyed though didnt you? Man thing. My wife is allergic to sharpening knives. I think.I'm rubbish so I use a high tech electric one and it's fine for idiots like me !
Has anyone tried one of these?
http://www.homebits.co.uk/acatalog/MAYERUNDTHIELE_...
seems to be able to get the right angle all the time...
Andy
Has anyone tried one of these?
http://www.homebits.co.uk/acatalog/MAYERUNDTHIELE_...
seems to be able to get the right angle all the time...
Andy
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