How do you keep your knives sharp - honesttly

[cramorra]

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..

• steels are not recommended for Japanese knives, hence the *

Edited by cramorra on Monday 7th December 22:18

[giw12]

A steel for day to day and a whetstone when the edge has gone (about every 6-9 months in my case)

[Big Al.]

This has been asked before here

http://www.pistonheads.com/gassing/topic.asp?h=0&a... do you sharpen your knives?

[Mobile Chicane]

The ceramic 3-wheel sharper, as recommended for Global knives. This will also bring up any old knife.

[RichB]

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.

[TheLemming]

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

[uncinqsix]

Japanese water stone. I'm quite good at it if I do say so myself

[bga]

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.

[escargot]

I use a steel but I'm st at it.

[whitechief]

Mobile Chicane said:

The ceramic 3-wheel sharper, as recommended for Global knives. This will also bring up any old knife.

What brand do you have? I bought the Minosharp 2 wheel one as recommended for Global and it utterly failed to sharpen mine then broke

[JakeR]

I have a set of globals, and I use the global ceramic steel...

[whitechief]

I have the ceramic steel but it won't bring back a dull blade.

[smack]

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.

[JakeR]

whitechief said:

I have the ceramic steel but it won't bring back a dull blade.

agreed mate, what do you use for that? All I have is one of the manual 'wheel' type ones...

[smack]

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!

[JakeR]

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.

[smack]

JakeR said:

admit it, you enjoyed though didnt you? Man thing. My wife is allergic to sharpening knives. I think.

I did

[zakelwe]

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

[JakeR]

I really want a set of stones to be honest, but I dont know where to start... anyone care to post a short 'how to'???

ta!

[pugwash4x4]

Send my knives off to a professional knife shaperning service to re-sharpen, re-edgd, de-burr/de-nick and remove the heel build up on the knives.

On a day to day use then normally a wetstone on a set of Global knives.