How do you keep your knives sharp - honesttly

[pugwash4x4]

p.s. these guys http://knifesharpeningcompany.com/

[Roger645]

JakeR said:

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!

Have a look on youtube, loads of videos on there showing how to do it.

[VR6time]

I got a minosharp ceramic sharpener for about £15 from Richmond cookshop, leaves a good edge that lasts well on my global knives.

[Cotty]

I have never sharpened mine.

[Cactussed]

Cotty said:

I have never sharpened mine.

That's because you cook and eat everything whole.

[CommanderJameson]

I use a Kitchen Devils Rollsharp Sharpener on my Sabatier Diamond knives.

Works a treat.

[SVX]

I use both a diamond and ceramic steel to keep my global knives razor sharp.

I do have a pair of Kyocera ceramic knives which I've never had to sharpen, which frequently take skin off the end of my fingers!

[bga]

whitechief said:

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

It will bring back a dull blade but it takes a lot of practice. Not worth it unless you need to sharpen knives a few times a day IMO.

[blod]

I use a custom built belt grinder.

[Cotty]

Cactussed said:

Cotty said:

I have never sharpened mine.

That's because you cook and eat everything whole.

Funny



Actually I have three knives I use. Each are a different level of sharp and used for different things. A small cheap not very sharp knive is useful when cutting potatoes in my hand (when peeling in a bowl and no board). Regular knife for general work and a very sharp Japanese Petty Knife that might need sharpening soon but still sharp enough to cut a finger without feeling it.

[Kneetrembler]

RichB said:

I just use a steel - learnt how to use one when I worked in a kitchen for a couple of years. Guarentee my knives are live razors once I've given them a few strokes on the steel.