Kitchen Knife Sharpening

Re: Kitchen Knife Sharpening

Matthew J D'Avella, Kona HI

>The "steel" will keep your knives sharp. Use it often. If it doesn't function well, get a new one. They do wear out. 50-100 strokes should do the job.

When I teach sharpening to an apprentence I use the phrase "Move Deliberately". Speed of motion does not make a sharper edge.

Matthew J D'Avella

Kona Hawaii

Using this one right now *LINK*

Jim in Burlington Ontario

>It seems to be quite quick.


http://www.leevalley.com/wood/page.asp?SID=&ccurrency=2&page=32993&category=1,43072,43079

Chef's Choice Model 120

Todd Stock

>While I use a steel to keep a wire edge, when things get really dull, I run my chef's knife and cleaver through the neighbor's CC Model 120. Expensive at about $120 (hence, my using the neighbor's), but the edge is well formed, ground, and polished.

The advantage I see here is that someone unwilling to invest the time into knife sharpening with stones can still get a good edge.

Re: Kitchen Knife Sharpening

Paul Kierstead

>I am wondering how often you sharpen?

I cook a lot and basically use a couple of knives for everything from slicing to bashing garlic. I maintain an edge with a steel using the sequence:

3 strokes side 1

3 strokes side 2

2 strokes side 1

2 strokes side 2

1 stroke each side

to "straighten" the edge. When they can no longer cut a tomato basically with their own weight, I sharpen. For me, this is only once or twice a year. I use a belt sander when I do sharpen.

IMO, good knives should not need sharpened often if they are well maintained, unless perhaps you are chopping through bones in which case you should be using a heavier knife with a steeper bevel... (not a Low Angle one :))

Oh, my rant for the day: If you don't have one, go out an buy the best chef's knife you can afford. It is worth every penny you will ever spend and is good for most of your life. All other knives are irrelevant. OK, maybe a good boning knife since the flex is important. But really, that one knife is everything.

Thanks!

Tony - Memphis

>I use a steel whenever I feel the need. But I know folks 'round here put a lot of effort into sharpening in general, so I thought I'd ask. My steel is not a real nice one. The Lee Valley model sure looks interesting though. Seems like they had a knife sharpening gadget too - in the video? I believe in good knives too. Santa brought me a nice Henkel? 6" Chef's a couple of years ago and I love it. Santa brought me a Williams Sonoma gift card in my stocking last Christmas and I used it towards a 4" Henkel? paring knife. They were on sale not too long ago. Like any tool, a nice one makes a difference. I've toyed with making some knives too (I mean buying the blades and making handles for them). I try not to abuse my knives, so they mostly cut soft stuff. I use a soft cutting mat too.

Tony

Re: Kitchen Knife Sharpening

Michael R

>I bought my knives from an outfit that sharpens and supplies knives for professional kitchens.

I got the ones they sell to the kitchens, and then keep sharp for them. They were dirt cheap (comparatively)and are the best knives I have owned. On top of that, they are nearly indestructible.

I have had some pretty expensive knives that were very disappointing. The worst,I think, were Chicago Cutlery.

Re: rec.knives FAQ  *LINK*

paul womack

>


sharpening info

A little late but...

Angelo in Cornwall, NY

>I keep a Tri Hone setup in the kitchen and sharpen about 3-4 times a year. I do all the knives at once, and it usually takes only a half hour or so. In between, the steel keeps the edge going. My grandfather, a butcher, had 4 sets of knives, 2 sets would get hime through a week while the other 2 sets were out being sharpened. He said that the biggest problem most people have with knives is they don't have them sharpened enough. They use the steel forever, and that just dulls an edge more once you reach a certain point.