Carving the Bird

11/25/05, 12:38 AM #1

Bill Tindall, E.TN.
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Registered: 9/28/04

Carving the Bird

bill tindall

>Given the expertise and equipment available to this august group, how do you sharpen THE carving knife? (I pesume only the persons on the other side use an electric knife, shudder!) Do you use a marking gauge to delineate the slices- wheel type or point?

I have used a combination India stone but found it too slow for a good knife (good steel). Now I use a 1000 grit water stone and a few strokes on a ceramic thing.

I bought a good Russell pocket knife for a recent camping trip and sharpened it like a plane iron because with its good steel I could sharpen it to those standards. Big mistake. I got a cut every time it touched me, eg cleaning fish. Apparently there is such a thing as too sharp for a knife(and a clumsy user).

Hope your Thanksgiving was as good as mine, yum! If my woodwroking was as good as their cooking..........

Re: Carving the Bird

11/25/05, 1:48 AM #2

Jack Guzman from Maine
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Registered: 5/9/04

Re: Carving the Bird

Jack Guzman from Maine

>My wife is in charge of the carving knife.She keeps it in shape with a steel.Somehow,she never needs to sharpen it.Been doing it that way for 20 years.I sharpen my pocket knives with a Lansky sharpening guide.---Jack

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I am a carpenter by trade.Also a handyman/Jack -of-all-trades.I work around my neighborhood mostly helping people keep up their old houses.I have a fairly large woodworking shop in my house where I work with both hand and power tools. At the moment I'm focusing on Windsor chairs building.I will build most anything if needed. I'm always learning,adapting,changing trying to broaden my woodworking skills.I work mostly with hand tools in my shop but will use power if it is a better way to get the desired result. My wife,Donna,and I live in the woods of Maine with our dogs,cats,and birds. We have 5 grown kids and six grandchildren. Woodcentral has been central to my growth as a woodworker. I pass through this place every day.

Re: Carving the Bird

11/25/05, 2:15 AM #3

Dale Stansbery
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Registered: 2/7/03

Re: Carving the Bird

Dale Stansbery

>A good sharpening steel. My experience is they don't work so well on stainless, too hard I guess, but on good old carbon steel they can't be beat. I inherited my parents butcher and carving knives and they've mostly only been sharpened by a steel. The sharpening steel transforms the edge, not removing much if any material. Under 10X magnification, the edge looks serrated after sharpening.

Re: Carving the Bird

11/26/05, 2:07 AM #4

William Duffield, on the Cohansey
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Re: Carving the Bird

William Duffield, on the Cohansey

>I sharpened all the knives in the kitchen and dining room (excluding flatwear, butter knives, and serated knives, of course) with my favorite translucent Arkansas yesterday afternoon and stropped them on the palm of my hand, while the bird was cooling and LOML was making the gravy. For political correctness, I left the oil can with mortor oil in the shop, and used a little sesame oil instead. FIL did the honors, and the edge of the SS carving knife ran into the platter a few times, so it will need a quick hone before we use it next time.

Carving the Bird

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